Roasted cauliflower

Here’s a simple and tasty Roasted Cauliflower recipe 🥦🔥—crispy on the edges, tender inside, and full of flavor.

1 medium head of cauliflower, cut into florets
2–3 tbsp olive oil
Salt and pepper, to taste
Optional seasonings: garlic powder, paprika, turmeric, chili flakes, or Parmesan

Preheat oven
- 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
Prepare cauliflower
- Wash and cut the cauliflower into bite-sized florets.
- Pat dry to help them roast better.
Season
- Toss florets with olive oil, salt, pepper, and any optional seasonings.
Roast
- Spread cauliflower in a single layer on the baking sheet.
- Roast 20–25 minutes, flipping halfway, until edges are golden and crisp.
Serve
- Serve hot as a side dish, or sprinkle with fresh herbs, lemon juice, or grated Parmesan for extra flavor.

Cheesy: Sprinkle Parmesan over the cauliflower in the last 5 minutes of roasting.
Spicy: Add chili flakes or smoked paprika.
Garlic butter: Toss with melted garlic butter after roasting.
Meal idea: Use roasted cauliflower as a topping for grain bowls, salads, or tacos.

If you want, I can also give a sheet-pan roasted cauliflower with a Mediterranean twist using olives, tomatoes, and herbs—it’s super flavorful.

Roasted Cauliflower