Roasted Spiced Cauliflower
This is a variation of our oven roasted cauliflower base recipe. We love roasting vegetables in general, but there is something almost magical about cauliflower when it is roasted!
Servings: 4 (½ cup) servings
Calories: 69kcal
Ingredients
- 1 ½ Tablespoons canola or avocado oil
- ½ teaspoon chili powder
- ½ teaspoon paprika , regular or smoked
- ¼ teaspoon kosher salt
- 12 ounces cauliflower florets (~1 large head)
- 1 small lemon, cut in half or quarters
Instructions
- Preheat oven to 425° F.
- In a large mixing bowl, whisk together oil, chili powder, paprika, and salt.
- Break larger cauliflower florets into smaller pieces and add to the bowl. Using a spatula, toss to evenly coat with oil mixture.
- Spread spiced cauliflower on a baking sheet in a single layer. Do not overcrowd the pan. Roast 16-18 minutes or until edges are brown and florets are easily pierced with a fork.
- Remove from oven and squeeze lemon juice on top. Enjoy!
Notes
If using a whole head of cauliflower, be sure to cut it into uniform, bite-sized pieces. If using bagged florets, break large pieces into smaller pieces.
Nutrition
Serving: 0.5cup | Calories: 69kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 175mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 42mg | Calcium: 20mg | Iron: 0.5mg