Roasted Cauliflower

Name: Roasted Cauliflower
Total time: 35 min
Yield: 2
Ingredients: 2 lb cauliflower (1 large head, cut into flat-faced slabs and florets); 3 tbsp olive oil; 1 tsp cumin (ground); 1 tsp paprika (smoked); ¾ tsp salt; ½ tsp black pepper; 1 unit lemon (wedges)

Vegetables & Salads · American

7 ingredients · 35 minutes · 2 servings

Cook Now

Variations

Tahini Roasted CauliflowerAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →

303kcal9g protein22g fat25g carbs~$2.63/ serving*

only in an optional ingredient: sesame

Restrictions

Only if you add itsesame (tahini)Leave that ingredient out and the dish does not have it.

Diets

VegetarianVeganPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	cauliflower (1 large head, cut into flat-faced slabs and florets)
3 tbsp	olive oil
1 tsp	cumin (ground)
1 tsp	paprika (smoked)
¾ tsp	salt
½ tsp	black pepper
1 unit	lemon (wedges)

Optional

Not counted above. The dish works without them.

2 tbsp	parsley (chopped)
2 tbsp	tahini (thinned, drizzled — the Levantine finish)

Steps

Prep7 min
slabs and flat-faced florets, dried
the head halved through the core, then cut so every piece keeps at least one flat face — the flat face is the browning surface, and a head cut into rounded florets robs itself of most of them; the core, sliced, roasts as sweet as the stems on its green cousin
Mix2 min
oil + cumin + paprika + salt + pepper, hands in the bowl
tossed until the spice-stained oil covers every face — cauliflower's mild sweetness takes warm spice better than almost any vegetable, which is why half the world's cuisines have a version of exactly this pan
Roast25 min
450°F, flat faces down, one flip at 18 minutes
hotter than the broccoli — cauliflower's extra water needs driving off before browning starts — flat faces to the metal, untouched until deep amber underneath, then one flip for the finish; the edges should look one shade past comfortable, which is where cauliflower stops tasting steamed and starts tasting nutty
Season2 min
hot, with the acid
lemon over the pan while it sizzles, parsley or thinned tahini if dressing up — roasted cauliflower is the rare side that headlines: over rice with the tahini it is a meal three of seven sources admit they make for dinner