Best Roasted Cauliflower Recipe
This roasted cauliflower is perfectly and charred in all the right parts, thanks to a few simple tips. And you'll love the hints of cumin and lemon that season the cauliflower, but you can totally play with different flavor combinations you like.
Servings: 6 or more
Ingredients
- 1 head cauliflower cored and divided into small florets
- Private Reserve Greek extra virgin olive oil
- 2 tsp ground cumin
- 1 tsp harissa spice
- Salt and pepper
- 1 to 2 tbsp lemon juice or juice of 1/2 to 1 lemon to your liking
- Handful fresh parsley for garnish optional
- 1/4 cup/30 g toasted pine nuts or toasted slivered almonds, optional
Instructions
- Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
- Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
- Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
- Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
- If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
- Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
- Serve the tahini sauce in a bowl on the side for dipping.
Video
Notes
- How to Serve this Cauliflower: this roasted cauliflower is a super versetile dish. Great as an appetizer with tahini and warm pita bread. Or as a side dish next to your favorite entree like baked fish; lemon chicken; souvlaki; or Greek Keftede meatballs.
- Roasted Cauliflower as a Main Course? Sure! Turn this roasted cauliflower into dinner bowls or this tasty, wholesome vegan sandwich wrap.
- Tip for Storing leftovers: If you have any leftover roasted cauliflower, let them cool then refrigerate in tight-lid glass containers for 3 to 4 days. Leftovers are great cold or at room temperature, and you can re-purpose them in dinner bowls or sandwich wraps as mentioned above.
- Visit our Online Shop to browse our all-natural and organic spices, extra virgin olive oils and more.
Nutrition
Calories: 27kcal | Carbohydrates: 5.2g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 29.9mg | Potassium: 298.5mg | Fiber: 2g | Vitamin A: 8.5IU | Vitamin C: 47.2mg | Calcium: 27.3mg | Iron: 0.8mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
