Spiced Roasted Cauliflower with Red Onion
Cauliflower florets and red onion roast with cumin, smoked paprika, and garlic until browned, then get a bright finish of lemon and parsley.
- Total Time45 minutes
- Yield6 servings 1x
Ingredients
Scale
- 1 large head cauliflower, about 2 pounds before trimming
- 1 small red onion
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder or cayenne pepper, optional
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 2 tablespoons chopped fresh parsley
Instructions
- Arrange a rack in the upper-middle position and preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper if desired.
- Cut the cauliflower into roughly 1 1/2-inch florets. Cut the red onion into 1-inch wedges or thick slices.
- Place the cauliflower and onion on the baking sheet. Add the olive oil, cumin, paprika, garlic powder, optional chili powder, salt, and pepper. Toss thoroughly.
- Spread the vegetables into one layer, placing as many flat cauliflower surfaces against the pan as possible.
- Roast undisturbed for 15 minutes. Turn the larger florets and stir the onion, then roast for 10 to 15 minutes more, until tender and deeply browned at the edges.
- Drizzle with lemon juice, sprinkle with parsley, toss, and adjust the seasoning before serving.
Notes
- Dry the cauliflower thoroughly and avoid crowding the baking sheet for better browning.
- Use sweet paprika and omit the chili powder for a mild version.
- Cut the vegetables and mix the dry seasonings up to one day ahead, but wait to add the oil until roasting.
- Refrigerate leftovers within two hours and use within four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Find it online: https://yuminest.com/spiced-roasted-cauliflower-with-red-onion/