Crispy Oven-Roasted Cauliflower with Garlic and Paprika
Oven-roasted cauliflower is one of the easiest and lightest dishes: a low-calorie, high-fibre vegetable that browns at high heat and turns sweet and crisp with no frying.
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Why roast it?
- No frying and little oil
- Crisp outside, tender inside
- A side for chicken and meat or a vegetarian meal
Roasted Cauliflower
10 minPrep
25 minCook
4Servings
120kcal
Ingredients
- 1 medium cauliflower, cut into florets
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and black pepper
- Juice of 1/2 lemon
Method
- Heat the oven to 220°C.
- Toss the florets with the oil, garlic and spices.
- Spread on a tray in a single layer.
- Roast 25 minutes, turning once, until the edges brown.
- Squeeze over the lemon and serve.
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Tip
Do not crowd the tray; space between florets is the secret to crispness, and dry the cauliflower well after washing.
The secret to crispness
High heat and an uncrowded tray, and dry the cauliflower well after washing before seasoning.
Variations
- Drizzle tahini and lemon on top
- Use turmeric instead of paprika
- Serve with garlic yogurt
Frequently asked questions
Why does my cauliflower not brown?
Usually a crowded tray or low heat; spread it in one layer at 220°C.
Can I use an air fryer?
Yes, at 200°C for 15 to 18 minutes, shaking once.
How long does it keep?
3 days in the fridge; reheat in the oven to re-crisp.
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⚠️ For general education only. If you have a health condition or allergy, consult your doctor.