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Roasted Cauliflower with Smoked Paprika

A plate piled high with beautifully caramelized Roasted Cauliflower with Smoked Paprika, showing crispy, orange-red edges.
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A simple recipe for roasting cauliflower florets coated in olive oil and smoked paprika until tender with crispy edges.

Ingredients

Scale
  • 1 large head cauliflower, cut into bite-sized florets
  • 3 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the cauliflower florets, olive oil, smoked paprika, kosher salt, black pepper, and garlic powder if you are using it. Toss everything together until the cauliflower is evenly coated with the oil and spices.
  3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to allow the cauliflower to roast rather than steam.
  4. Roast for 20 to 25 minutes, stirring halfway through the cooking time. The cauliflower is done when the edges are nicely browned and slightly crispy, and the interior is tender when pierced with a fork.
  5. Remove from the oven and serve immediately.

Notes

  • For extra flavor, squeeze fresh lemon juice over the roasted cauliflower just before serving.
  • If you prefer a softer texture, cover the pan loosely with foil for the first 15 minutes of roasting.
  • You can add 1/2 teaspoon of onion powder along with the other spices for a deeper savory note.

Nutrition

Find it online: https://sundayflavor.com/roasted-cauliflower-with-smoked-paprika/