Roasted Cauliflower with Spices (Printable)

Tender cauliflower florets tossed with olive oil and spices, roasted until golden and flavorful.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (approximately 28 oz)

→ Oils

02 - 3 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon lemon juice

# Directions:

01 - Set the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine cauliflower florets, olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss until florets are evenly coated.
03 - Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, turning the florets halfway through, until they are golden brown and tender.
05 - Remove from oven. If desired, drizzle with lemon juice and sprinkle chopped parsley before serving.

# Expert Suggestions:

01 -
  • It tastes indulgent and rich without any of the guilt—just vegetables becoming their best selves.
  • The spice blend is forgiving and flexible, so even if you eyeball it, you're going to be fine.
  • It works for meal prep, side dishes, salads, or standing at the counter eating straight from the baking sheet.
02 -
  • Flipping halfway through isn't optional—it's the difference between golden and burnt on one side and pale on the other.
  • Don't crowd the pan; if your florets are touching, steam rises and you lose that gorgeous caramelization you're after.
03 -
  • Keep the oven temperature steady and don't peek too much—every time you open the door, you drop the temperature and slow down the caramelization.
  • If your flipped cauliflower still looks pale, give it another 5-10 minutes; better golden and cooked through than underroasted and soft.
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