This baked cauliflower recipe is a game-changer if you’re looking for a veggie side that’s anything but boring. Roasted to golden perfection with a tender center and lightly crisp edges, it’s the perfect low-carb dish that works as a snack, side, or even a meatless main when paired with sauce or cheese.
Servings and Timing:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~35 minutes
Servings: 4
WW Points per Serving: Approx. 1–2 points (depending on oil amount and seasonings used)
Nutrition per Serving (Approximate):
- Calories: 85
- Protein: 3g
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 8g
- Sugars: 2g
- Fiber: 3g
- Net Carbs: 5g
- Sodium: 220mg
Ingredients List:
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 2 tablespoons olive oil (or avocado oil)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: 2 tablespoons grated Parmesan cheese or nutritional yeast
- Optional garnish: chopped parsley or lemon zest
Instructions:
- Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare the Cauliflower:
Wash and dry the cauliflower. Cut into bite-sized florets. Place in a large bowl. - Season:
Toss the florets with olive oil, garlic powder, paprika, black pepper, and salt. Optional: Add Parmesan or nutritional yeast for extra flavor. - Bake:
Spread evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and crisp on the edges. - Serve:
Garnish with fresh herbs or lemon zest. Serve hot as a side, appetizer, or toss into a grain bowl or salad.
Additional Notes:
- Roasting at a high temperature helps get that golden-brown crisp without deep frying.
- You can add chili flakes for a spicy twist or squeeze lemon over before serving.
Dietary Info:
- Low-Carb
- Gluten-Free
- Vegetarian
- Vegan (if no cheese added)
- Keto-Friendly
- High-Fiber
Step-by-Step Cooking Guide:
- Make sure cauliflower is dry before seasoning to help it crisp.
- Spread florets in a single layer — overcrowding causes steaming.
- Roast longer for extra crispness or add a final 2-minute broil at the end.
Ingredient Details and Substitution Tips:
- Cauliflower: You can use pre-cut florets or frozen (just pat dry first).
- Oil: Olive oil gives great flavor, but avocado oil handles high heat even better.
- Seasonings: Try curry powder, taco seasoning, or ranch seasoning for variation.
- Cheese: Parmesan adds saltiness and crisp; use dairy-free for vegan option.
Recipe Variations and Serving Suggestions:
- Toss with buffalo sauce and dip in Greek yogurt ranch for a healthy appetizer.
- Mix with roasted chickpeas for a protein-packed bowl.
- Serve over mashed cauliflower or quinoa for a full meal.
Storage and Make-Ahead Information:
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheat: Re-crisp in a toaster oven or air fryer for best texture.
- Make-Ahead Tip: Season ahead and store in a zip-top bag until ready to roast.
Frequently Asked Questions (FAQs):
Q: Can I use frozen cauliflower?
Yes. Thaw and pat dry before baking to reduce moisture and improve crispness
Optional Personal Story:
I started baking cauliflower as a “bridge” vegetable — something simple enough to throw together on busy nights but comforting enough to curb carb cravings. Over time, I’ve turned it into everything from taco filling to late-night snack. It’s endlessly versatile and always satisfying.
