Ingredients
- 1 medium cauliflower (cut into florets)
- 3 tbsp olive oil (or melted butter)
- 2 cloves garlic, minced (optional)
- 1 tsp paprika
- 1 tsp cumin powder
- ½ tsp turmeric (optional, for color)
- ½ tsp chili flakes (optional, for heat)
- Salt & black pepper, to taste
- Fresh parsley or cilantro, for garnish
- Juice of ½ lemon
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and cut the cauliflower into medium-sized florets. Pat dry to remove moisture.
- In a large bowl, mix olive oil, garlic, paprika, cumin, turmeric, chili flakes, salt, and black pepper.
- Toss the cauliflower florets in the seasoning until well coated.
- Spread the cauliflower evenly on the baking sheet, ensuring they don’t overlap (for crispiness).
- Roast in the oven for 25–30 minutes, flipping halfway through, until golden brown and crispy at the edges.
- Remove from the oven, squeeze fresh lemon juice over the top, and garnish with parsley or cilantro.
- Serve hot as a snack, side dish, or even a main course!
Would you like me to also add a spicy dipping sauce recipe that pairs perfectly with this roasted cauliflower?