Ingredients
Ingredients
- 1 head Cauliflower (cut into medium florets, about 1.5 inches in diameter and 1.5-2 inches long)
- 2 tbsp Olive oil (or avocado oil)
- 1/2 tsp Garlic powder (optional)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to ensure it reaches the right temperature for roasting the cauliflower evenly.
- Prepare the cauliflower: Place the cauliflower florets in a large bowl. Drizzle with olive oil and sprinkle with garlic powder (if using), sea salt, and black pepper. Toss everything together thoroughly to coat each floret with the oil and seasonings.
- Arrange on baking sheet: Spread the coated cauliflower florets in a single layer on a large baking sheet. Avoid crowding the pan to allow proper roasting and browning. Use a non-stick sheet pan or line a pan with foil lightly greased with oil to prevent sticking.
- Roast the cauliflower: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Toss the florets halfway through cooking to promote even browning on all sides. Roast until the edges are nicely browned and the cauliflower is tender when pierced with a fork.
Notes
- For best results, cut florets to a uniform size to ensure even cooking.
- Optional: Add other spices like paprika or cumin for different flavor profiles.
- You can serve roasted cauliflower as a side dish or use it in salads, bowls, or as a snack.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or skillet to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
