Roasted Cauliflower Florets

# Ingredient List:

→ Vegetables

01 - 1 large head cauliflower (approximately 1.76 lbs), cut into bite-sized florets

→ Oils

02 - 3 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon smoked paprika

04 - 1/2 teaspoon ground cumin

05 - 1/2 teaspoon garlic powder

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley

09 - 1 tablespoon lemon juice

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, combine cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss until florets are evenly coated.

03 - Spread the coated cauliflower in a single layer on the prepared baking sheet.

04 - Roast in the preheated oven for 25 minutes, turning halfway through, until florets are golden brown and tender.

05 - Remove from oven and, if desired, drizzle with lemon juice and sprinkle with fresh parsley before serving.

# Expert Tips:

01 -

It's the easiest way to make people forget they're eating vegetables, especially when those caramelized edges are involved.
You can throw it together in ten minutes and have something that tastes like you actually planned dinner.
It works as a side, a snack straight from the pan, or tossed into salads when you're feeling inventive.

02 -

Flipping halfway through matters more than you'd think—it ensures even browning on both sides and prevents burnt bottoms.
Don't crowd the pan; cauliflower needs air circulation to caramelize instead of steaming in its own moisture.

03 -

If you want it extra crispy, increase the heat to 230°C (450°F) and watch carefully so it doesn't burn—the line between caramelized and charred is thinner than you'd expect.
Toss in grated Parmesan about five minutes before it finishes roasting if you want a cheesy version that still feels light and fresh.