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A whole roasted cauliflower with a golden-brown parmesan and herb crust, served in a white dish on a wooden tray.

Zesty Garlic & Paprika Roasted Cauliflower (Healthy Low Carb)

This vibrant and easy-to-make roasted cauliflower is packed with flavor from garlic and paprika, offering a delicious and healthy low-carb side dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 medium head cauliflower about 2 lbs, cut into bite-sized florets
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp cayenne pepper optional, for a kick
  • 1/2 lemon fresh lemon juice for serving
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
  2. Wash the cauliflower head thoroughly and pat it completely dry. Cut the cauliflower into uniformly sized, bite-sized florets.
Season and Roast
  1. In a large mixing bowl, combine the dried cauliflower florets, extra virgin olive oil, minced garlic, smoked paprika, sea salt, black pepper, and the optional cayenne pepper. Toss everything together until the florets are evenly coated with the seasonings.
  2. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Ensure the florets are not overcrowded, as this will steam them instead of allowing them to roast and get crispy. Use a second baking sheet if necessary.
  3. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender-crisp and beautifully caramelized with slightly browned edges. For even roasting, flip or stir the florets halfway through the cooking time (around 12-15 minutes).
Serve
  1. Remove the roasted cauliflower from the oven. Squeeze fresh lemon juice over it and, if using, garnish with fresh chopped parsley. Serve immediately while hot.

Notes

For an extra crispy texture, you can finish the cauliflower under the broiler for 1-2 minutes after roasting, but watch it very carefully to prevent burning. Feel free to experiment with other spices like cumin, curry powder, or onion powder to vary the flavor profile. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer for best results to maintain crispiness.