Cauliflower Recipe
Make Cauliflower Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Cauliflower
Optional Finish & Serving
Method
Roasted Cauliflower
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
Trim and cut cauliflower
Remove outer leaves and trim the stem so the head sits flat. Slice the cauliflower into 1-inch thick steaks (about 2–3 steaks from a medium head) or break into florets if you prefer pieces. Pat dry with a towel.
Make the marinade
In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, ground cumin, kosher salt, and black pepper until combined.
Coat the cauliflower
Brush or toss the cauliflower steaks or florets with the oil–spice mixture, ensuring all surfaces are coated. Reserve a teaspoon of the mixture for finishing if desired.
Roast
Arrange the cauliflower in a single layer on the prepared baking sheet. Roast for 20–30 minutes, flipping once about halfway through, until the edges are deeply golden and tender when pierced with a knife. Thicker steaks may need up to 35 minutes.
Finish & Serve
Finish
When the cauliflower is done, transfer to a serving plate. Drizzle any reserved marinade over the top, sprinkle with chopped parsley and toasted nuts, and scatter the grated Parmesan or vegan alternative if using. Add a pinch of red pepper flakes for heat if desired.
Serve
Serve warm as a side dish or a light main with a simple grain or salad. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to restore crisp edges.
