Tender Roasted Cauliflower Florets (Printable)

Golden cauliflower florets roasted with olive oil and aromatic spices for a flavorful, healthy side or snack.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (about 1.76 lbs)

→ Oils

02 - 3 tablespoons olive oil

→ Spices and 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

# How-To:

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

# Expert Advice:

01 -
  • It transforms something humble into something you actually crave, especially when those edges turn caramelized and dark.
  • It's endlessly adaptable—swap spices whenever your mood shifts, and it never feels like the same dish twice.
  • You can prep it in under ten minutes, which means you can have a restaurant-quality side on the table faster than you'd think.
02 -
  • Flipping halfway through isn't optional—it's the difference between tender and charred, and it takes only a minute to do.
  • Don't crowd the pan; if florets are touching or overlapping, they'll steam instead of roast, and you'll lose that golden-brown magic.
  • The cauliflower keeps cooking slightly after it comes out of the oven, so pull it when the edges look almost too dark—they'll be perfect by the time you plate it.
03 -
  • Pat the cauliflower dry before tossing with oil—moisture prevents browning and creates steam when you want caramelization.
  • If your florets are very large, cut them in half so everything finishes at the same time; uneven sizes mean some pieces are perfect while others lag behind.
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