Garlic Herb Roasted Cauliflower
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Resting Time: 0 minutes
Total Time: 40–45 minutes
Servings: 4
Cuisine: Mediterranean-Inspired
Cooking Method: Oven-Roasted
Ingredients
- 1 large head of cauliflower, cut into thick slices and large florets
- 3 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon freshly squeezed lemon juice
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with olive oil or line it with parchment paper.
Step 2: Prepare the Cauliflower
Wash the cauliflower and pat it completely dry. Cut it into large florets and thick slices, keeping the pieces similar in size for even roasting.
Step 3: Season the Cauliflower
In a large mixing bowl, combine olive oil, smoked paprika, turmeric, salt, and black pepper. Add the cauliflower and toss gently until every piece is evenly coated.
Step 4: Arrange for Roasting
Place the seasoned cauliflower on the prepared baking sheet in a single layer. Position the flat sides against the baking sheet and leave space between the pieces.
Step 5: Roast Until Golden
Roast for 20 minutes, then carefully flip the cauliflower. Continue roasting for another 10–15 minutes until tender and golden brown. Add the minced garlic during the final 5 minutes to prevent burning.
Step 6: Garnish and Serve
Remove the cauliflower from the oven. Drizzle with fresh lemon juice and sprinkle chopped parsley over the top. Toss gently and serve warm.
Tips
- Dry the cauliflower thoroughly before seasoning to achieve crispy, golden edges.
- Avoid overcrowding the baking sheet so the cauliflower roasts instead of steaming.
- Cut the florets into similar sizes for consistent cooking.
- Add minced garlic near the end of roasting to prevent it from burning.
- For extra crispiness, broil for 1–2 minutes before serving.
- Add a little grated Parmesan cheese for extra flavor, if desired.
Storage
Allow leftover roasted cauliflower to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
For the best texture, reheat in a preheated oven at 400°F (200°C) for 8–12 minutes until warmed through and slightly crispy. Avoid overheating to prevent the cauliflower from becoming too soft.
