Fruit Cake
– 1 large head of cauliflower – 2–3 tablespoons olive oil – 1 teaspoon garlic powder – 1 teaspoon paprika – ½ teaspoon salt – ½ teaspoon black pepper Optional Toppings: – 1 tablespoon lemon juice (freshly squeezed) – 2 tablespoons grated Parmesan cheese
Wash and dry the cauliflower head. Cut into evenly sized florets for uniform roasting and to ensure each piece cooks at the same rate.
Place florets in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss well to coat evenly.
Spread cauliflower florets in a single layer on a parchment-lined baking sheet. Avoid overcrowding to promote even browning and crispness.
Roast in the preheated oven for 25–30 minutes, flipping halfway through. Cook until edges are golden brown and florets are fork-tender.
For added zest, squeeze fresh lemon juice over the roasted cauliflower. Sprinkle grated Parmesan if desired for a cheesy, savory finish.
Serve warm as a side dish or healthy snack. Roasted cauliflower pairs well with chicken, fish, or grain bowls for a balanced meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
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