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Recipe from Simpler Savory

The recipe

Roasted Garlic Cauliflower

Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
140

2× the original author values. Recipe yield: 4 servings.

calories
280

3× the original author values. Recipe yield: 4 servings.

calories
420
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 medium head cauliflower — cut into evenly sized florets
  • 3 tablespoons extra-virgin olive oil — plus more for finishing
  • 4 cloves garlic — thinly sliced or minced
  • 3/4 teaspoon kosher salt — divided, to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1/2 teaspoon smoked paprika — optional
  • 1/4 teaspoon red pepper flakes — optional, to taste
  • 1 tablespoon lemon juice — freshly squeezed
  • 1 tablespoon extra-virgin olive oil — for finishing with lemon
  • 2 tablespoons parsley or thyme — chopped, for garnish
  • 1/4 cup Parmesan cheese — finely grated, optional
  • flaky sea salt — for serving, to taste

Instructions

  1. Preheat the oven to 450°F (232°C) and place a rack in the upper third; set a large rimmed sheet pan aside.
  2. Break the cauliflower into evenly sized florets, about bite-size to slightly larger.
  3. Rinse only if needed, then dry the florets very well with a clean towel so they brown instead of steam.
  4. In a large bowl, toss florets with 3 tablespoons olive oil, 1/2 teaspoon salt, black pepper, smoked paprika, and red pepper flakes until glossy on all sides.
  5. Add sliced or minced garlic and toss to help it cling to the florets; add a drizzle more oil if needed so the garlic adheres.
  6. Spread in a single layer on the sheet pan, giving the florets plenty of space to promote browning.
  7. Roast 12 minutes, then shake the pan or flip larger pieces; the undersides should be speckled deep gold to chestnut brown.
  8. Continue roasting 8–13 minutes more (about 20–25 minutes total) until tender with a slight snap at the stem and browned edges.
  9. If using Parmesan, sprinkle it over the cauliflower and roast 2–3 minutes more until melted and lightly crisp at the edges.
  10. In a small bowl, mix lemon juice with 1 tablespoon olive oil and a pinch of the remaining salt; drizzle over the hot cauliflower on the pan and toss.
  11. Shower with chopped parsley or thyme, taste, and adjust salt or lemon to make the flavors pop.
  12. Transfer to a warm platter and finish with flaky sea salt to taste; serve immediately.

Notes

Cool completely, then refrigerate in an airtight container up to 4 days. Reheat on a sheet pan at 400°F for 8–10 minutes to re-crisp edges, or in a hot skillet with a teaspoon of oil until toasty. Microwave works in a pinch but softens the texture; refresh with a squeeze of lemon or a pinch of flaky salt after reheating.

Source: https://simplersavory.com/roasted-cauliflower/