+ Quick Steps:
Prep & preheat: Heat oven to 425°F (220°C). Line a baking sheet with parchment. Trim cauliflower and cut into ~2-inch florets. Pat dry for crispier edges.
Season: Toss florets with olive oil, garlic, smoked paprika, cumin, turmeric, salt, and pepper until evenly coated. The aroma will make your kitchen irresistible!
Roast: Spread florets in a single layer on the baking sheet. Bake 20–25 minutes, flipping halfway, until golden and tender.
Finish & serve: Sprinkle with parsley, lemon zest, and Parmesan (or nutritional yeast). Serve hot as a side, snack, or plant-forward main.
Pro Tips & Variations:
Spicy twist: Add ½ tsp cayenne or chili powder for heat .
Herby version: Swap cumin & paprika for Italian herbs (oregano, thyme, rosemary).
Cheesy edge: Melt shredded cheddar or mozzarella over the florets in the last 5 minutes.
Low-oil option: Use cooking spray and still get crispy edges.
Serving Ideas: Pair with grilled chicken, salmon, quinoa, or a fresh green salad. A drizzle of tahini or a squeeze of lemon elevates it instantly.
Storage: Store cooled leftovers in an airtight container up to 4 days (fridge) or 2 months (freezer). Reheat in the oven or air fryer for extra crispness.
+ Tag someone who needs this golden goodness on their table!
+ Enjoy.
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