Garlic and Paprika Roasted Cauliflower

Piping hot, crisp and tender cauliflower generously coated with garlic and paprika was a great side dish with our Chicken Bits last week. This is a deliciously simple roasted cauliflower recipe that results in some of the most flavorful cauliflower I've ever had. Definitely serve this as quickly from the oven as possible. The cauliflower is almost irresistible when piping hot.

Garlic and Paprika Roasted Cauliflower
recipe adapted from Home Cooking In Montana

1 small head of cauliflower, about 2 lbs, cut into bite size pieces
3 tablespoons light olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Optional: squeeze of lemon

Preheat the oven to 450 degrees and place a rack in the upper middle section of the oven. Line a baking sheet with a silpat mat or parchment paper and set aside. In a small cup or bowl, combine the oil and the spices and stir to combine. Place the cauliflower in a large bowl and pour the oil and spice mixture over it. Toss with your hands to coat thoroughly. Spread the cauliflower across the lined baking sheet and then place in the oven.

Roast for 15-20 minutes, until the cauliflower is tender, slightly crisp and browned on the edges. Remove from the oven and squeeze lemon over the top if desired. (We liked it both with and without the lemon.) Serve Hot and Enjoy!

Click here for printable recipe

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