Description
Tender roasted cauliflower coated with olive oil, butter, and savory seasonings, then baked until golden brown and caramelized for an easy and flavorful side dish.
Ingredients
- 1 medium cauliflower head, cut into small florets or 1/2-inch thick steaks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 1/2 cup shredded parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Wash and dry the cauliflower thoroughly, then cut it into evenly sized florets or steaks.
- Place the cauliflower on the prepared baking sheet and drizzle with olive oil and melted butter.
- In a small bowl, combine the garlic powder, sea salt, paprika, and black pepper.
- Sprinkle the seasoning mixture over the cauliflower and toss until evenly coated.
- Spread the cauliflower in a single layer on the baking sheet to ensure proper roasting.
- Bake for 15 to 20 minutes, flipping halfway through if desired, until tender and golden brown around the edges.
- If using parmesan cheese, sprinkle it over the cauliflower during the last 5 minutes of baking.
- Remove from the oven and garnish with chopped parsley before serving.
Notes
- Dry the cauliflower well before roasting to help it crisp properly.
- Avoid overcrowding the baking sheet to prevent steaming.
- Add cayenne pepper or chili flakes for a spicy variation.
- Use plant-based butter for a vegan version.
- Roasted cauliflower reheats best in the oven or air fryer for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 3g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
