Roasted cauliflower is one of those simple dishes that turns surprisingly rich and nutty once it hits high heat.
Basic oven-roasted cauliflower
Ingredients
- 1 head cauliflower (cut into florets)
- 2–3 tbsp olive oil
- Salt & black pepper
- Optional: garlic powder, paprika, cumin, chili flakes
Steps
- Preheat oven to 220°C (425°F).
- Toss florets with oil, salt, pepper, and any spices.
- Spread on a baking tray in a single layer (don’t overcrowd).
- Roast 20–30 minutes, flipping once, until golden and slightly crispy.
Flavor upgrades
- Garlic & lemon: Add fresh garlic in the last 10 minutes, finish with lemon juice.
- Spicy: Toss with chili flakes and a pinch of turmeric + cumin.
- Cheesy: Sprinkle grated Parmesan in the last 5 minutes.
- Tahini drizzle: Mix tahini, lemon juice, garlic, and water for a sauce on top.
Pro tips
- Dry the cauliflower well before roasting so it crisps instead of steaming
- High heat is key for browning
- Slight charring = more flavor, not a mistake
If you want, I can turn this into a full meal (like roasted cauliflower tacos or a rice bowl).
