Roasted Cauliflower Florets Spiced (Printable)

Golden cauliflower florets coated in spices and olive oil, roasted until tender and caramelized.

# What You'll 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

# Steps:

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

# Chef’s Tips:

01 -
  • The edges get crispy and deep golden while the inside stays tender, creating a texture that actually satisfies.
  • It comes together in under 35 minutes total, making it perfect for weeknight dinners or last-minute sides.
  • The warm spices smell so good while roasting that your kitchen becomes an advertisement for itself.
02 -
  • Don't crowd the pan; florets touching each other will steam rather than roast, and you'll lose that golden crispness.
  • Halfway through matters more than you'd think—flipping them ensures both sides meet the heat properly.
03 -
  • Pat the florets dry before tossing with oil; any moisture on the surface will steam away your chance at crispy edges.
  • If your oven runs cool, don't hesitate to go slightly higher on the temperature or add a few minutes to the roasting time.
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