- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon fine sea salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- ¼ cup grated parmesan cheese (optional)
- Fresh lemon juice for serving (optional)
Preheat the OvenPreheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.Prepare the CauliflowerWash and thoroughly dry the cauliflower. Cut into evenly sized florets for even cooking.SeasonAdd cauliflower to a large bowl. Drizzle with olive oil and melted butter.Sprinkle in garlic powder, paprika, salt, and black pepper. Toss until evenly coated.Arrange on Baking SheetSpread cauliflower in a single layer on the baking sheet, leaving space between pieces for better roastingRoastBake for 20 to 25 minutes, flipping halfway through, until the cauliflower is tender with crispy golden edges.Finish and ServeTop with parmesan cheese during the last few minutes of baking if desired.Finish with parsley or a squeeze of fresh lemon juice before serving.
- Dry cauliflower well before roasting for crispier edges.
- Avoid overcrowding the baking sheet to prevent steaming.
- For extra crispy cauliflower, roast a few minutes longer or broil briefly at the end.
- Swap butter for extra olive oil to make the recipe dairy-free.
- Add chili flakes for a spicy variation.
- Skill Level: Easy
Nutrition (Per Serving, Approximate)
- Calories: 110
- Carbohydrates: 7g
- Protein: 3g
- Fat: 8g
- Fiber: 3g
- Sugar: 2g
- Sodium: 320mg
