Name: Paprika roasted cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large head, about 6 cups florets cauliflower, washed, dried and cut into 1½-inch (4-cm) florets; 3 tbsp olive oil; ½ tsp paprika; ½ tsp garlic powder; ½ tsp fine salt; ¼ tsp ground black pepper; 1 tbsp fresh parsley, washed and chopped

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

1 large head, about 6 cups florets cauliflower, washed, dried and cut into 1½-inch (4-cm) florets
3 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp fine salt
¼ tsp ground black pepper
1 tbsp fresh parsley, washed and chopped

Equipment

Large rimmed sheet pan
Mixing bowl

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Dry the florets wellHeat the oven to 425°F (220°C). Check that the cauliflower is dry and cut any especially large florets to match the others.
02Season every surfaceToss cauliflower with oil, paprika, garlic powder, salt and pepper. Spread on the sheet pan in one layer with gaps between pieces; use two pans if needed.
03Roast until tender and goldenRoast for 25–30 minutes, turning halfway, until the stems are easily pierced and the edges brown. Check earlier if the florets are small.
04Add parsley and serveTransfer to a platter and scatter parsley over the top. Serve as four vegetable side portions.

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A few useful notes

Cutting some florets with a flat side gives them more contact with the pan.

This is a side dish. The cooking time depends on floret size and how crowded the pan is.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-06. How we work.