30+ Super-Tasty Cauliflower Recipes: Perfect Roasted Cauliflower Recipe
These cauliflower recipes are bursting with flavor! Try something new tonight, like cauliflower soup, cauliflower tacos, cauliflower pasta, cauliflower steaks, cauliflower rice, or our "go-to" roasted cauliflower, the perfect side dish to any meal!
How to Make the Best 30+ Super-Tasty Cauliflower Recipes: Perfect Roasted Cauliflower
This roasted cauliflower recipe is a showstopper that transforms humble cauliflower florets into a deliciously crispy and flavorful side dish. With a perfect balance of aromatic spices like coriander and cumin, combined with fresh garlic and bright lemon zest, every bite delivers bold flavors that elevate any meal. The high-heat roasting technique ensures the florets develop caramelized, crispy edges while staying tender inside.
What makes this recipe truly special is the simplicity of its preparation combined with the complexity of its flavors. The toasted coriander and cumin seeds add a warm, nutty depth, while the chili flakes provide a gentle heat that doesn’t overpower. Fresh Italian parsley adds a pop of color and a bright, herbaceous finish that ties everything together beautifully.
Whether you’re serving this as a side to a grilled protein, alongside rice, or even enjoying it as a vegetarian main course, this roasted cauliflower is versatile and always impressive. The best part? It’s ready in just 35 minutes from start to finish, making it perfect for weeknight dinners or special occasions alike.
30+ Super-Tasty Cauliflower Recipes: Perfect Roasted Cauliflower
These cauliflower recipes are bursting with flavor! Try something new tonight, like cauliflower soup, cauliflower tacos, cauliflower pasta, cauliflower steaks, cauliflower rice, or our "go-to" roasted cauliflower, the perfect side dish to any meal!
Ingredients
Main Ingredients
Instructions
Preparation and Cooking
- Preheat oven to 425°F.
- Trim leaves off the cauliflower and cut it into small 1-inch florets.
- Place florets in a bowl and toss with olive oil. Add garlic, coriander seeds, cumin seeds, salt, pepper, chili flakes, and lemon zest. Toss to coat well.
- Place on a parchment-lined baking sheet and bake in the middle rack of the oven for 20-25 minutes, tossing halfway through, until fork tender and edges are lightly crispy.
- Transfer to a serving dish, making sure to get all the seeds from the tray. Toss with fresh chopped parsley right before serving. Taste for salt and add more if needed. Add a squeeze of lemon juice if desired.
- Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat in the oven or microwave.
