This oven-roasted cauliflower is an amazing side dish you can make in 30 minutes or less! Perfectly seasoned and slightly charred, it's crispy on the edges, tender in the middle, and perfect with a squeeze of fresh lemon juice.
Looking for more easy side dishes? Try my easy baked potato or air-fryer asparagus next!
About This Recipe
Roasted cauliflower is one of my favorite side dishes because it's so easy to make, and the florets come out perfectly golden, tender, and just a little bit crispy on the edges. I have another recipe for roasted cauliflower here, but it's for the Asian variety. Try it out next time you go to the Asian grocery store!
When I roast cauliflower at home, it rarely all makes it to the dinner table. I always end up grabbing a few straight off the pan! They're a fantastic addition to all kinds of recipes and a delicious side dish on their own. Or if you're vegetarian, these make a great main course as well.
If you love roasted cauliflower as much as I do, I'm sharing my favorite way to roast it: seasoned simply and drizzled with tons of lemon juice.
Key Ingredients
Cauliflower: I used a medium head of cauliflower, cut into florets. Keep in mind that you want to leave some space between each floret on the baking pan. If your cauliflower is extra large, I suggest cooking only half of it.
Olive oil: Helps the spices stick to the florets.
Spices: You'll need garlic powder, salt, black pepper, and paprika.
Fresh lemon slices: This recipe would not be complete without fresh lemon slices for serving. The acidity really brings these to the next level.
Instructions
STEP 1: In a large bowl, toss the cauliflower with all the olive oil and spices.
STEP 2: Spread the cauliflower evenly on the baking sheet.
STEP 3: Bake for 15-20 minutes until the tops are slightly charred. Finish by squeezing on a generous amount of lemon juice all over.
Roasted Cauliflower
Ingredients
- 1 medium head cauliflower (sliced into florets)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- fresh lemon slices
Instructions
- Preheat your oven to 425˚F and line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower with all the olive oil and spices.
- Spread the cauliflower evenly on the baking sheet and bake for 15-20 minutes until the tops are slightly charred. Remove from the oven and squeeze on a generous amount of lemon juice all over.
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