Spicy Oven Roasted Cauliflower
This spicy roasted cauliflower is tossed with olive oil, crushed garlic, red chili flakes and smoked paprika, then roasted at 400°F for 30 minutes, until the florets are tender with browned edges. Serve with lemon wedges on the side.
Ingredients
- 2 medium heads cauliflower
- 3 Tbsp olive oil
- 1 tsp sea salt
- ¼ tsp crushed black pepper
- ½ tsp red chili flakes
- ½ tsp smoked paprika
- 3 garlic cloves crushed
- ½ lemon cut into wedges, to serve
- Chopped fresh parsley optional, to serve
Instructions
- Preheat the oven to 400°F. Wash the cauliflower, then dry it well. Divide it into medium-large florets.
- Place the florets in a large bowl and drizzle with the olive oil. Add the sea salt, black pepper, red chili flakes, smoked paprika and crushed garlic.
- Toss well until every floret is evenly coated. Using your hands is the surest way to get the oil and spices into every piece.
- Transfer the florets to a parchment-lined baking sheet and spread them into one layer, with space between the pieces. Bake for 30 minutes, tossing halfway through, until the florets are tender and browned at the edges. If you like, tuck a few lemon wedges on the pan when it comes out of the oven. Serve warm, with the rest of the lemon on the side and chopped parsley if you want it.
Recipe Notes
- Dry the florets well after washing so they brown instead of steam.
- Toss with your hands so every floret is coated.
- Leave space between the florets; use a second pan if needed so they stay in one layer.
- Toss halfway through the 30 minutes.
- Lemon is optional at the table: anyone who wants a squeeze can add it. A few wedges can go on the pan after roasting.
Nutrition
Calories: 174kcal | Carbohydrates: 17g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 673mg | Potassium: 900mg | Fiber: 6g | Sugar: 6g | Vitamin A: 201IU | Vitamin C: 146mg | Calcium: 73mg | Iron: 1mg
