Description
Golden-edged, tender-in-the-middle baked cauliflower with warm paprika, gentle garlic, and a fresh parsley finish. Simple, cozy, and totally crave-worthy.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine cauliflower florets, olive oil, garlic powder, paprika, salt, and black pepper. Toss until evenly coated.
- Spread the cauliflower in a single layer on the prepared baking sheet, leaving space between florets.
- Roast for 25 to 30 minutes, flipping halfway, until edges are golden and crisp and centers are tender.
- Remove from the oven and sprinkle with chopped parsley.
- Serve warm as a side or light main.
Notes
- Tip: Pat florets very dry before seasoning for maximum crispiness.
- Boost: Finish with fresh lemon juice or a pinch of red pepper flakes.
- Make-ahead: Roast up to 1 day in advance, then re-crisp in a hot oven for 8 to 10 minutes.
Nutrition
- Serving Size: about 1 cup
- Calories: 120
- Sugar: 2 g
- Sodium: 575 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg