Roasted Cauliflower with Paprika and Lemon
Ingredients
- 1
cut into 1-inch florets
How to measure
- 3 tablespoons · ≈ 45 ml
How to measure
- 1 teaspoon · ≈ 5 ml
How to measure
- ½ teaspoon · ≈ 2.5 ml
How to measure
- 1 teaspoon · ≈ 5 ml
How to measure
- ½ teaspoon · ≈ 2.5 ml
How to measure
- 1 tablespoon · ≈ 15 ml
freshly squeezed
How to measure
- 2 tablespoons · ≈ 8 g
chopped · Optional
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Prepare Cauliflower
Preheat your oven to 425°F (220°C). In a mixing bowl, combine the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until the cauliflower is evenly coated with the seasonings.
Roast Cauliflower
Spread the seasoned cauliflower in an even layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the cauliflower is tender and has golden brown edges.
Finish with Lemon and Parsley
Remove the roasted cauliflower from the oven and immediately drizzle with fresh lemon juice. Toss gently to combine. Sprinkle chopped fresh parsley on top before serving for a fresh finish.
This roasted cauliflower recipe is a quick and easy side dish perfect for beginners and experienced cooks alike.
The combination of smoky paprika and bright lemon juice adds a vibrant flavor to the naturally mild cauliflower.
Roasting brings out a delicious caramelized texture, making this dish a versatile accompaniment to many meals.
Equipment
- Baking sheet
- Mixing bowl
- Measuring spoons
- Knife
- Cutting board
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| Cauliflower headcut into 1-inch florets | 1 | 1 |
| Olive oil | 3 tablespoons | 45 ml |
| Smoked paprika | 1 teaspoon | 5 ml |
| Garlic powder | ½ teaspoon | 2.5 ml |
| Salt | 1 teaspoon | 5 ml |
| Black pepper | ½ teaspoon | 2.5 ml |
| Lemon juicefreshly squeezed | 1 tablespoon | 15 ml |
| Fresh parsleychopped · Optional | 2 tablespoons | 8 g |
Cooking tips
- Make sure not to overcrowd the baking sheet to allow the cauliflower to roast evenly and get nicely browned.
- If you prefer a milder smoky flavor, use regular paprika instead of smoked paprika.
- For added texture, sprinkle some toasted sliced almonds or pine nuts over the finished dish.
Substitutions
- You can substitute olive oil with avocado oil for a different but still mild flavor and high smoke point.
- If fresh lemon juice is unavailable, use bottled lemon juice but add it after roasting to keep the fresh citrus taste.
- Fresh cilantro or chives can be used instead of parsley for a different herb flavor.
Storage and reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to maintain crisp texture, avoiding the microwave if possible.