💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Cut the vegetables into evenly sized florets.
KnifeCutting board
3
In a bowl, toss the vegetables with the olive oil, garlic, paprika, cumin, turmeric, salt and black pepper.
Bowl
4
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
5
Roast the vegetables in a hot oven (220°C / 430°F) 25–30 minutes, turning once, until the cauliflower is caramelized and golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
6
Drizzle the lemon juice on top, sprinkle the parsley and serve immediately.
146calories
4 gprotein
8 gcarbs
11 gfat
● protein 11%● carbs 21%● fat 68%
Per serving (202 g), of 4 servings
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Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
