Roasted Cauliflower

Makes 4 servings; 5 ounces each serving

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  • 1 large cauliflower head
  • Vegetable oil cooking spray or vegetable oil
  • 2 T vegetable oil
  • 1 tsp garlic powder
  • 1/2 tsp ground paprika
  • ½ tsp salt
  • ¼ tsp pepper


  1. Preheat oven to 425°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Rinse cauliflower under running water. Remove leaves and break or cut into bite size pieces.
  4. Spray baking sheet pan with vegetable oil cooking spray.
  5. Put cauliflower, oil, garlic powder, paprika, salt, and pepper into a large plastic storage bag, seal, and toss to coat.
  6. Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.