Best Roasted Cauliflower with Garlic
This is my favorite way to make roasted cauliflower and it's the best vegetable side dish to complete any meal! Boring raw cauliflower transforms in the oven into a golden, crispy, flavor-packed deliciousness. A squeeze of fresh lemon juice after roasting takes it to the next level.
Servings: 6 servings
Calories: 121kcal
Ingredients
- 1 large head cauliflower chopped into florets (about 10 cups)
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 large cloves garlic minced
- optional: 1/4 cup parmesan cheese I used dairy free Violife
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F.
- To a large rimmed baking sheet, add the cauliflower florets. Drizzle the olive oil over them and toss to coat the cauliflower in oil.
- Sprinkle the paprika, salt and pepper onto the cauliflower and toss again to coat.
- Spread the cauliflower into a single layer on the baking sheet and bake for 20-25 minutes, until golden and tender. Remove from the oven briefly to sprinkle the garlic over the cauliflower (and parmesan, if using). Return to the oven and bake for 5 more minutes.
- Remove from the oven and drizzle fresh lemon juice on top of the roasted cauliflower. Garnish with fresh parsley and serve immediately.
Notes
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To reheat, either microwave until warm, or place in an air fryer (or oven) and reheat at 350 degrees F until warm and crisp.
Nutrition
Serving: 1of 6 servings | Calories: 121kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 401mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 72mg | Calcium: 89mg | Iron: 1mg