Thanksgiving Roasted Cauliflower is a simple yet elegant side dish that adds a golden, nutty flavor to the holiday feast. I remember my aunt preparing it every year, tossing cauliflower florets with olive oil and spices before roasting them until tender and caramelized. The edges would crisp beautifully, and the aroma filled the kitchen with warmth. Light but flavorful, this dish is a perfect balance to the rich Thanksgiving table.
Groceries
Ingredients
1 large head of cauliflower, cut into florets
3 tbsp olive oil
3 garlic cloves, minced
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Juice of half a lemon (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets with olive oil, garlic, paprika, salt, and pepper until well coated.
- Spread cauliflower in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden brown and tender.
- Garnish with parsley and a squeeze of lemon juice before serving.
Substitutions
Use turmeric instead of paprika for an earthy, golden color.
Replace olive oil with melted butter for richer flavor.
Add Parmesan cheese before roasting for a cheesy crust.
Use cumin or curry powder for a spiced variation.
Equipment
Sharp knife
Large mixing bowl
Baking sheet
Parchment paper
Oven
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended, as cauliflower loses texture when frozen.
Reheating: Reheat in oven at 375°F for 10 minutes until warm and crispy.
Top Tips
Cut florets evenly for consistent roasting.
Don’t overcrowd the baking sheet or cauliflower will steam instead of roast.
Add lemon juice just before serving for brightness.
Roast at high heat for the best caramelization.
FAQs
Can I make roasted cauliflower ahead of time?
Yes, roast a few hours in advance and reheat in the oven before serving.
Why is my roasted cauliflower soggy?
It was too crowded on the pan or not roasted at a high enough temperature.
Can I use frozen cauliflower?
Yes, but thaw and pat dry thoroughly to avoid excess moisture.
Can I add cheese?
Absolutely—Parmesan or cheddar works beautifully.