Ingredients
- 1 medium head cauliflower, cut into florets
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or dried oregano (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets with olive oil, minced garlic, salt, pepper, and optional paprika or oregano until evenly coated.
- Spread cauliflower in a single layer on a baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until tender and golden brown on the edges.
- Serve warm in a bowl, either on its own or over grains like rice or quinoa with your favorite toppings.
Notes
- Add chickpeas to the baking sheet for extra protein and texture.
- Include carrots or red onion for additional color and flavor.
- Finish with a drizzle of lemon juice, tahini sauce, or a sprinkle of fresh herbs.
- Ensure florets are spaced out so they roast evenly and don’t steam.
- Use the cauliflower as a base for meal prep bowls with greens and grains.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Side
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 3g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
