Roasted Cauliflower

Delicately seasoned cauliflower, scented with olive oil and butter, then roasted to caramelized perfection. This easy recipe transforms a simple vegetable into a delectable, show-stopping one.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian

Keyword roasted cauliflower, roasting vegetables

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 150kcal

Author Robin Miller

Ingredients

1 large head cauliflower
2 tablespoons olive oil
2 tablespoons butter melted
1/2 teaspoon garlic powder
1/4 teaspoon ground paprika
Salt and freshly ground black pepper to taste

Instructions

Place a large, empty baking sheet in the oven and preheat to 425 degrees while you prepare the cauliflower.
Cut the cauliflower into 3 or 4 wedges. Break or slice off the larger florets and halve them to create flat edges. Smaller florets can be left whole, but the more flat edges you have, the better.
Transfer the cauliflower to a large bowl. Add the oil, melted butter, garlic powder, paprika, and salt and black pepper to taste and toss to coat (I used 1/2 teaspoon salt and 1/4 teaspoon black pepper).
Remove the hot baking sheet from the oven and, if desired, line the pan with parchment paper. Place the cauliflower florets, flat-side-down, on the prepared pan.
Return the pan to the oven and roast for 15 to 20 minutes, without flipping, until the cauliflower florets are golden brown and crisp around the edges. Note that larger florets will take more time.
Serve hot.

Nutrition