Oven-Roasted Cauliflower

Ingredients

• 1 cauliflower (medium; sliced into small florets or 1/2-inch-thick steaks)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (melted)
• 0.5 tsp garlic powder
• 0.5 tsp salt (or to taste)
• 0.25 tsp ground paprika
• 0.25 tsp ground black pepper (or to taste)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   Slice the cauliflower into 1/2-inch-thick steaks, breaking the wedges into even, bite-sized pieces.

3. 3

   Place the cauliflower in the center of the prepared baking sheet. Drizzle with the olive oil and melted butter, then toss to combine.

4. 4

   In a small bowl, combine the garlic powder, salt, paprika, and black pepper.

5. 5

   Sprinkle the seasoning over the cauliflower and toss to coat evenly.

6. 6

   Spread the cauliflower evenly across the baking sheet. Bake at 425°F (220°C) for 15–20 minutes, until it reaches your desired crispiness.

Notes

Bake time varies with the size of the florets or slices. The source also suggests substituting additional oil for the butter if desired. For air frying, the body excerpt says to omit the butter, use 2–3 tbsp olive oil, and cook at 375°F for 10–15 minutes, flipping every 5 minutes, until golden and tender. Pre-chopped cauliflower can be covered and refrigerated for a few days before roasting. Refrigerate cooled leftovers for up to 3 days; reheat on the stovetop, in the oven, or in an air fryer until heated through.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• oven-roasted
• easy
• make-ahead