Vegan Classic Roasted Cauliflower

Total time40 min

Prep time10 min

Cook time30 min

Golden, deeply caramelized cauliflower florets are the whole point here, roasted hot and fast until the edges turn crackly-charred and the centers go tender all the way through. A simple toss with olive oil, garlic powder, salt, and pepper before it hits the sheet pan means every piece gets evenly seasoned and crisps up rather than steaming. A finishing squeeze of fresh lemon juice and a scatter of chopped parsley brighten the whole platter right before serving. It's an easy side dish that comes together with pantry staples and one hot oven, no special equipment or fuss required. This one's a natural fit for a plant-based table, whether you're serving it alongside a big grain bowl or just eating it straight off the pan.

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
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3 tbsp olive oil
¾ tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large sheet pan in the oven while it preheats.
2
In a large mixing bowl, toss the cauliflower florets with the olive oil, salt, pepper, and garlic powder until every piece is evenly coated.

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