Description
A whole roasted cauliflower that is tender inside with deeply golden, crispy edges. Seasoned simply with olive oil, spices, and lemon, it makes a striking and flavorful vegetarian centerpiece or side dish.
Ingredients
- 1 large head cauliflower, outer leaves removed and stem trimmed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 2 tablespoons tahini sauce for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking dish or small roasting pan with parchment paper.
- Rinse the cauliflower and pat it dry. Trim the base so the cauliflower can sit flat but keep the head intact.
- In a small bowl, mix the olive oil, salt, pepper, garlic powder, and paprika.
- Place the cauliflower in the baking dish and brush the seasoned oil mixture all over the surface, making sure to coat it well.
- Roast the cauliflower in the oven for 40–50 minutes, or until tender in the center and deeply golden on the outside.
- Remove from the oven and drizzle with lemon juice.
- Garnish with chopped parsley and serve whole at the table. Slice into wedges and optionally drizzle with tahini sauce before serving.
Notes
- If the cauliflower begins to brown too quickly, loosely cover it with foil while it finishes roasting.
- For extra flavor, add spices such as cumin, turmeric, or chili flakes to the oil mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a hot oven or air fryer to restore crisp edges.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cauliflower
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
