Roasted Cauliflower

Roasted cauliflower is an easy and flavorful side that goes with almost any meal. It turns golden and tender with caramelized edges, while a simple homemade smoky seasoning adds depth. Drizzle with Creamy Lemon Tahini Dressing for a bright and creamy finish. Simple, satisfying, and never boring.

Course Side Dish, Vegetable/Side Dish

Cuisine American

Keyword Roasted Cauliflower, Roasted Cauliflower with Tahini

Prep Time 10

Cook Time 20

Servings servings

Calories 132kcal

Author Heather

Ingredients

1 medium cauliflower head *about 1 1/2-2 pounds
3 tablespoons olive oil *2 tablespoons if air frying
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon smoked paprika
cilantro leaves *optional
Creamy Lemon Tahini Salad Dressing *optional

Get Recipe Ingredients

Instructions

Preheat your oven to 425°F (220°C).
Clean and cut the cauliflower into even sized florets. See Note #1 below
In a large bowl, toss the florets with remaining ingredients until well coated.
Spread the seasoned cauliflower in a single layer on sided baking sheet, leaving space between the florets so they roast instead of steam.
Roast for 18-20 minutes, tossing halfway through (around the 10–12 minute mark) to encourage even browning.
Drizzle with Creamy Lemon Tahini Salad Dressing and top with fresh cilantro leaves (optional).

Notes

Note #1- How to Cut Cauliflower (with less mess)

Remove outer leaves to expose the stem.
Use the tip of your knife to carefully cut the head into larger florets by following where they naturally separate from the core.
Take each large floret and slice through the stem only. Avoid cutting through the tops.
Use your hands to break the florets into smaller pieces, at the spot where you sliced through the stem. This method keeps the tops intact and cuts down on all the tiny bits that scatter across your cutting board.

Nutrition