Roasted Cauliflower
Versatile roasted cauliflower that adapts to any cuisine or flavor profile. Swap the protein, sauce, and aromatics to create everything from Indian curries to Mediterranean grain bowls.
Ingredients
Method
Preheat your oven to 425°F. Cut the cauliflower into 1–1.5 inch florets, discarding the stem or reserving for another use.
In a large bowl, combine the cauliflower florets with olive oil, salt, pepper, minced garlic, diced onion (if using), paprika, and your chosen spice blend. Toss thoroughly to coat each floret evenly.
Spread the cauliflower in a single layer on a sheet pan. Roast for 20–25 minutes, stirring halfway through, until the florets are tender inside and edges are golden and crispy.
Remove from the oven and drizzle with your chosen sauce or glaze (honey, balsamic, soy sauce, etc.) if desired. Toss gently to coat.
Transfer to a serving dish and garnish with fresh herbs and nuts or seeds. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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