Lemon Paprika Roasted Cauliflower Recipe
Jan 18, 2016, Updated Jun 14, 2024
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This Roasted Cauliflower recipe features tender cauliflower tossed in olive oil, seasoned with a delicious lemon-paprika mixture, and roasted to a perfect golden brown.
For more tasty cauliflower dishes, try my Garlic Parmesan Cauliflower Salad and these cheesy Cauliflower Tots.
Hello Hello! Happy Monday!
As you read this, I’m probably on my way to the airport, saying 10,000 prayers on the way there because, I hate flying. It’s also -30 degrees (literally) and I’m thinking that the plane will be frozen and we won’t have to get on it.
But last night’s dinner included this lovely cauliflower recipe and I couldn’t be happier!
I ignored everything cauliflower for a long time. A long, long time. Know why? Because my Baba (Grandma) would tell me that, back in her heyday, cauliflower was animal feed. True story.
Every time she saw someone pay for a head of cauliflower, she would cross herself, and mumble out a few words about how people nowadays will eat _____ (fill in the blank) if they believed it would make them skinnier, younger, richer, etc… She was da bomb diggidy! Miss her. ♥
But, speaking OF buying cauliflower… since when is a head of cauliflower $6 bucks?! Ain’t that a bit much? As I was putting it in my grocery cart, I said to my six year old, “there better be some gold coins inside of this thing”. TO which she replied, “You wish!”.
Yah, I didn’t find gold. But I did find a darn good tasty veggie side dish that I couldn’t stop eating. I went home and first made my air fryer buffalo cauliflower and then I cut up the other head of cauliflower to make this easy roasted cauliflower recipe.
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with olive oil plus my own blend of lemon-paprika seasoning.
The cauliflower though? it’s probably something I could eat day in and day out, without getting sick of it. Besides, it’s so simple, everyone needs to have this as their go-to veggie side-dish recipe.
FYI again. I sometimes like to cut up the cauliflower into “steaks” and roast it that way, and other times I cut it up into florets. It’s all up to you. There’s no right or wrong way, and it takes just as long to roast them, no matter how you do it.
ENJOY!
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Roasted Cauliflower Recipe
Ingredients
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- zest of 1 lemon
- salt and fresh ground black pepper, to taste
- 1 head cauliflower, about 2 pounds, cut into florets
- 3 tablespoons Olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 450 degrees F.
- In a small mixing bowl, combine paprika, thyme, lemon zest, salt and pepper; mix until thoroughly incorporated.
- In a large mixing bowl, toss the cauliflower with the olive oil, and add the paprika seasoning; mix until everything is well combined.
- Transfer the cauliflower to a baking sheet and arrange the florets in one layer.
- Roast for 10 minutes, stir; continue to cook for 10 more minutes, or until tender and browned on the edges.
- Remove from oven.
- Transfer to a serving plate. Garnish with chopped parsley and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I love roasted cauliflower with boring ol’ seasoned salt, but I’ve never had it like this. Looks fantastic, that olive oil sounds like a game changer.
I *love* roasted cauliflower and I could easily eat my weight in this!