Name: Roasted Cauliflower
Cook time: 25 min
Ingredients: 1 head of cauliflower; 3 tbsp olive oil; ½ tsp salt; ¼ tsp fresh ground pepper; ¼ tsp paprika

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Roasted Cauliflower is simple but amazingly delicious. With a little bit of salt, pepper, paprika, and olive oil, this humble vegetable develops a crispy and caramelized texture in the oven. It’s delicious as a side but is flavorful enough to become the star of a grain bowl or healthy appetizer with a dipping sauce.

What you need:

Equipment:

Cookie sheet
Parchment paper

Time:

30 minutes

Produce:

1 head of cauliflower

Pantry:

3 tablespoon olive oil
½ teaspoon salt
¼ teaspoon fresh ground pepper
¼ teaspoon paprika

cauliflower with oil, paprika, salt and pepper on a cutting board with knife and bowl

cauliflower with oil, paprika, salt and pepper in bowl

Start by preheating the oven to 400.

Cut a full head of cauliflower into quarters. Use your knife to slice out the thicker core of the cauliflower and cut the remaining cauliflower head into bite-size florets. Line a cookie sheet with parchment paper and spread the florets evenly across the pan in one even layer. Drizzle with olive oil and season with salt, pepper, and paprika. Use your hands to fully coat the florets with olive oil and seasoning.

Place in the oven for 20-25 minutes or until the edges are browned. The time may vary depending on how large the florets are.

roasted cauliflower in bowl — The scalloped rimmed bowl in the picture is one I made a few years ago. It was hand build and fired in a gas kiln. I only made a few in this style, but since I have started using it in recipe pictures…. I think I might make a few more. You can see more of my work at Riverdale Pottery Collective

Roasted Cauliflower is a great side for so many dishes. Try it will some of these dishes:

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