This simple yet flavourful roasted cauliflower is packed with warming spices and can be paired with a tangy tahini lemon dressing or a hearty squash and chickpea curry. Perfect as a side dish or a star of the meal!
Ingredients:
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp salt (or to taste)
Instructions:
- Preheat the Oven: Preheat your oven to 425F and line a baking sheet with parchment paper.
- Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, paprika, chili powder, onion powder, oregano, and salt. Ensure the florets are evenly coated.
- Roast: Spread the seasoned cauliflower evenly on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the florets are tender and golden brown on the edges.
-
Serve:
- Option 1: Drizzle with Lemon Tahini Dressing or Chimichurri for a zesty finish.
- Option 2: Pair with a warm Squash and Chickpea Curry for a complete, satisfying meal.
- Option 3: Serve alongside other Roasted Vegetables with hummus and garlic naan bread.
Tips:
- For extra crispiness, roast the cauliflower on the top rack of the oven.
- Feel free to adjust the spices to suit your heat tolerance—add more chili powder if you like a kick!
