Roasted Cauliflower
HB-10422 · Hand-built original · American
Cauliflower florets seasoned with paprika, garlic powder and a little cayenne, roasted flat-side down on a preheated sheet pan until crisp at the edges.
AmericanSide40 minServes 4249 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: cauliflower
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- 1.5 lbs Cauliflower, washed and cut to 3 inch pieces
- 1/2 tsp garlic powder
- 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cayenne pepper, optional
- 1/2 cup olive oil divided in half
Method
- Put an empty baking sheet into a 450°F oven so it heats through while you work. Cut or tear the cauliflower into 3-inch florets, keeping a flat side on as many pieces as you can so they crust against the pan.
- Toss the florets in a bowl with 1/4 cup of the olive oil, the kosher salt, black pepper, garlic powder, paprika and cayenne pepper if using, until evenly coated.
- Set the hot baking sheet on a heatproof surface and drizzle the remaining 1/4 cup of olive oil evenly across it.
- Arrange the cauliflower on the oiled sheet with its flat sides down.
- Roast for 25 to 30 minutes, until crisp, turning the florets once about halfway through, then serve the cauliflower hot.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
249 kcalCalories
0.5 gProtein
2.3 gCarbs
27.3 gFat
3.8 gSaturates
1 gFibre
0.2 gSugars
850 mgSodium
0 mgCholesterol
65 mgPotassium
10 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data