Baked Cauliflower Recipe

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Baked Cauliflower Recipe

Description

Baked cauliflower is a simple, wholesome side dish that brings out the vegetable’s natural sweetness while adding a satisfying roasted flavor. With minimal ingredients, this recipe delivers crispy edges, a tender center, and a savory, lightly caramelized taste. It’s versatile, nutritious, and pairs well with nearly any meal—from weeknight dinners to holiday spreads.

Ingredients

  • 1 large head cauliflower, cut into florets

  • 2–3 tbsp olive oil

  • 1 tsp garlic powder (or 2 minced garlic cloves)

  • 1 tsp paprika (optional for color)

  • ½ tsp turmeric (optional for anti-inflammatory boost)

  • Salt and pepper to taste

  • Optional add-ins:

    • ¼ cup grated Parmesan

    • 1 tbsp lemon juice or zest

    • 1 tsp Italian seasoning

    • Fresh parsley for garnish

Instructions

  1. Preheat Oven: Set to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Prepare Cauliflower: Wash and dry thoroughly. Cut into evenly sized florets for even roasting.

  3. Season: In a large bowl, toss florets with olive oil, garlic powder, paprika, salt, and pepper until fully coated.

  4. Arrange: Spread in a single layer on the baking sheet. Avoid crowding for optimal crispiness.

  5. Bake: Roast for 25–35 minutes, flipping once halfway through.

  6. Optional Additions:

    • Add Parmesan during the last 10 minutes for a crispy finish.

    • Add lemon juice and fresh herbs after removing from the oven.

  7. Serve Hot: Enjoy as a side dish, snack, or bowl topping.

Notes

  • Dry florets well before seasoning—excess moisture prevents browning.

  • Smaller florets cook faster; check early to avoid burning.

  • Spices can be customized to match cuisines (curry powder, Cajun spice, chili flakes, etc.).

  • If using fresh garlic, monitor closely as it can burn in high heat.

Tips for Perfect Baked Cauliflower

  • Use high heat for caramelization.

  • Do not overcrowd the pan—space equals crispiness.

  • Add a little cornstarch (½–1 tsp) to oil for extra crunch.

  • Flip only once to allow browning on both sides.

  • For ultra-crispy texture: broil for the last 2–3 minutes.

Servings

Serves: 4 as a side dish
Serving Size: ~1 cup baked florets

Nutritional Information (Per Serving — Approximate)

  • Calories: 110

  • Total Fat: 7g

  • Saturated Fat: 1g

  • Carbohydrates: 10g

  • Fiber: 3g

  • Protein: 3g

  • Sugar: 2g

  • Sodium: varies based on added salt

(Nutrition varies with optional toppings.)

Health Benefits

  • Low in calories but filling—great for weight management.

  • Rich in fiber to support digestion.

  • High in antioxidants like vitamin C and beta-carotene.

  • Supports heart health thanks to its anti-inflammatory compounds.

  • Contains choline, which supports brain function.

  • Gluten-free, low-carb, keto-friendly, and vegan (without cheese).

Frequently Asked Questions (Q&A)

Q1: Can I use frozen cauliflower?

Yes. Thaw and pat dry first to minimize moisture, or roast from frozen and extend cook time by 5–10 minutes.

Q2: How do I keep it from getting mushy?

Dry florets thoroughly, use high heat, and avoid overcrowding the pan.

Q3: Can I prepare it in advance?

Yes. Season florets ahead but bake right before serving to maintain crispiness.

Q4: What can I serve it with?

Roasted chicken, fish, pasta, rice bowls, grilled meats, or add to salads and grain bowls.

Q5: How do I make it spicy?

Add chili powder, cayenne pepper, crushed red pepper flakes, or a drizzle of hot sauce after baking.

Q6: Can I make this oil-free?

Yes. Roast with a splash of vegetable broth or use a non-stick spray, though texture may be softer.

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