Ingredients
Scale
- 1 head cauliflower (about 1.5 lbs), cut into bite-sized florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, toss the cauliflower florets with olive oil until evenly coated.
- Sprinkle garlic powder, paprika, salt, and pepper over the florets and toss again.
- Spread the seasoned florets in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes, flipping halfway through until golden brown and crispy.
- Drizzle with fresh lemon juice before serving warm.
Notes
- Feel free to experiment with different spices, such as cumin or curry powder, for added flavor.
- For a cheesy flavor without dairy, consider adding nutritional yeast before roasting.
- Store leftovers in an airtight container in the fridge for up to four days; reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 2g
- Sodium: 330mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg