Another advantage of roasted cauliflower is how easy it is to prepare. There’s no complicated prep just cut, season, and roast. It’s naturally gluten-free, low in calories, and fits into many eating styles, making it a crowd-pleasing option for family dinners or gatherings. Once you master this basic method, you’ll find yourself coming back to it again and again, adapting it to whatever flavors you love most.
Ingredients
1 large head of cauliflower, cut into bite-sized florets
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
½ teaspoon smoked paprika (optional)
¼ teaspoon chili flakes (optional)
Fresh lemon juice or grated Parmesan for serving (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the cauliflower florets in a large bowl and drizzle with olive oil. Add salt, pepper, garlic powder, smoked paprika, and chili flakes if using, then toss until all the florets are evenly coated. Spread the cauliflower out in a single layer on the baking sheet, making sure the pieces are not crowded. Roast for 25 to 35 minutes, flipping once halfway through, until the edges are deeply golden and crispy. Remove from the oven and finish with a squeeze of fresh lemon juice or a sprinkle of Parmesan before serving.