Roasted cauliflower is a simple dish that often becomes the star of the table. With the right heat and seasoning, this humble vegetable transforms into golden, crispy bites with a tender interior and rich flavor. Roasting brings out cauliflower’s natural sweetness while adding a lightly crunchy texture, making it perfect as a side dish, snack, or light meal.
Start by preheating your oven to 425°F (220°C) so it’s fully hot before cooking. Wash the cauliflower thoroughly and pat it dry. Remove the outer leaves and trim the stem, then cut the head into medium, evenly sized florets. Keeping the pieces uniform helps them roast evenly and prevents burning or undercooking.
For seasoning, combine olive oil, garlic powder, paprika, salt, and black pepper in a large bowl. Stir well, then add the cauliflower florets and toss gently until each piece is evenly coated. This light coating of oil and spices ensures the cauliflower roasts properly and develops crisp edges instead of steaming.
Line a baking sheet with parchment paper and spread the florets out in a single layer, leaving space between them for airflow. Roast for 25–30 minutes, turning the florets halfway through to encourage even browning. When finished, the cauliflower should be golden, lightly crisp at the edges, and tender inside.
Let it cool slightly before serving. The result is an easy, flavorful roasted cauliflower dish that pairs well with almost any meal—or stands on its own as a satisfying, wholesome bite.