Easy Baked Cauliflower
Tender cauliflower florets roasted at high heat with olive oil, garlic powder, and paprika until golden with crisp edges and a creamy center. Naturally vegan, gluten-free, and low-carb with optional lemon and herbs for brightness. Great for weeknights, meal prep, or holiday sides.
Ingredients
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (or smoked paprika)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan-style cheese, halal-certified or vegetarian rennet (optional)
- 1 tablespoon lemon juice, for finishing (optional)
- chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread the cauliflower in a single layer on the prepared sheet, leaving space between pieces for better browning.
- Bake for 15 minutes, flip the florets, then continue baking 10–15 minutes more until golden brown with tender centers.
- Optional: sprinkle with halal-certified Parmesan-style cheese during the last 5 minutes of baking to melt.
- Finish with lemon juice and garnish with parsley if desired. Serve warm.
Nutrition
Serving: 1cupCalories: 100kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 170mgFiber: 3gSugar: 2g
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