Simple Roasted Cauliflower Recipe

I tried this roasted cauliflower recipe and I’m seriously hooked because the crispy, tender florets with that zesty lemon and garlic kick completely up my dinner game, even if it’s kinda simple.

I love simple roasted cauliflower. I toss fresh cauliflower florets with extra virgin olive oil, salt, pepper, garlic powder, and a hint of red pepper flakes before roasting.

I think its natural vitamins shine through especially when finished with a squeeze of lemon for extra brightness.

Ingredients

• Cauliflower: Provides fiber and vitamins, helps keep you full and is really nutritious.
• Extra Virgin Olive Oil: Offers healthy fats that enhance flavor and makes the dish moist and tasty.
• Salt: Brings out the natural taste of the veggies, making each bite more enjoyable.
• Garlic Powder: Gives a rich, savory punch that transforms simple cauliflower into a flavorful treat.
• Red Pepper Flakes: Lends a small kick, adding a spicy note that livens up the overall flavor.
• Fresh Lemon Wedges: Adds a bright, sour twist, balancing and enhancing the earthiness.

Ingredient Quantities

• 1 large head cauliflower (about 1.5 to 2 lbs) broken into florets
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional for a little kick)
• Fresh lemon wedges (optional, for a squeeze of brightness when serving)

How to Make this

1. Preheat your oven to 425°F and break your cauliflower into roughly the same size florets so they cook evenly.

2. In a large bowl, drizzle the 3 tablespoons of extra virgin olive oil over the cauliflower florets.

3. Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon garlic powder, and if you’re up for it, add 1/4 teaspoon of red pepper flakes. Mix it well so every piece gets some flavor.

4. Lay the cauliflower out in a single layer on a baking sheet lined with parchment paper. Make sure they aren’t too crowded, or they might steam instead of roast.

5. Roast in the oven for about 25 to 30 minutes until the cauliflower is tender and has some browned edges.

6. Halfway through, give the florets a quick stir or flip them to help them get evenly roasted.

7. Once done, take the pan out of the oven and let the cauliflower cool down for a few minutes.

8. If you like a bit of zing, squeeze fresh lemon wedges over the top just before serving.

9. Taste and adjust the seasoning if needed, adding a pinch more salt or pepper if you feel like it.

10. Enjoy your simple roasted cauliflower as a tasty side or even a snack on its own!

Equipment Needed

1. Oven – needed for roasting the cauliflower evenly at a high temperature
2. Knife and cutting board – used to break the cauliflower into florets
3. Large bowl – for tossing the cauliflower with olive oil and seasonings
4. Measuring spoons – to accurately add salt, pepper, garlic powder, and red pepper flakes
5. Baking sheet – for spreading the cauliflower in a single layer
6. Parchment paper – to line the baking sheet, preventing the cauliflower from sticking
7. Spatula or tongs – to stir or flip the florets halfway through roasting

FAQ

• Q: How long should I roast the cauliflower? A: Roast the cauliflower for about 25 minutes in a preheated 425°F oven. Just keep an eye on it so it doesn’t burn.
• Q: Should I turn the florets during cooking? A: Yeah, it’s a good idea to flip them halfway through to get an even browning on all sides.
• Q: Can I skip the red pepper flakes? A: Sure, the red pepper flakes are optional if you dont like too much heat, its all about your taste preference.
• Q: Is it necessary to preheat the oven? A: Definitely, preheating helps the cauliflower roast evenly and get that crispy texture.
• Q: Can I squeeze some fresh lemon on it when serving? A: Absolutely, a squeeze of lemon can really brighten up the flavors once its out of the oven.

Simple Roasted Cauliflower Recipe Substitutions and Variations

• Extra virgin olive oil: Try swapping it with avocado oil or grapeseed oil if you prefer a different, lighter flavor.
• Salt: You can use kosher salt or sea salt in place of regular salt, but just remember to adjust the amount because they aren’t always one-to-one in saltiness.
• Garlic powder: If you don’t have garlic powder, you can use a couple of minced garlic cloves instead. It gives a fresher, stronger taste.
• Red pepper flakes: If you want a milder kick, a pinch of cayenne pepper or even smoked paprika can work as a great substitute.

Pro Tips

1. First off, make sure all your cauliflower florets are kinda the same size. If they arent, some pieces might get burnt while others stay underdone so try to cut them as evenly as you can.

2. When you drizzle on that olive oil, really toss the florets well. It might seem simple, but if u leave some bits untouched, they wont roast evenly. I always give it a good mix to coat every piece.

3. Dont crowd the baking tray. If theyre too close together, instead of crisping up, they start to steam. Spread them out so u get that perfect, crunchy edge.

4. About halfway through the oven time, stir them up. This helps them brown nice on all sides. Once they’re done, i like to squeeze some lemon juice over them right before serving to add a fresh pop of flavor.