Delicious! A hit in our family, next time I’m cooking extra cauliflower (shall leave oil/butter at same amount though. Thank you for another easy and delicious recipe.

I have made roasted cauliflower a lot of different ways. This, by far, goes to top of my list for choices! It was simple, easy, clean and really perfect! We paired it with Salmon, and enjoyed every bite. Thank you!

We loved this recipe, with a few adjustments made for our family’s tastes. Upped the spices, especially paprika; I use Szeged paprika from Hungary, I highly recommend it, really different taste from grocery store product. Also added extra pepper and garlic powder.

I do not recommend using frozen because it will turn out soggy. Fresh is best.

This form has deleted my written review four times before submission so making it quick: far too much butter and oil, even after cutting the butter in half, for my preference. But worth trying again with more spices/flavor and less fats.

In reply to Natashas Kitchen.

Yes I used a whole cauliflower. I roasted at 425 for 20 minutes and flipped them, put it for 5 more minutes. I have a gas oven and cook times and temps definitely vary. They come out perfect though for me on a large cookie sheet. (I use oil, paprika, grated pecorino cheese, extra virgin olive oil, some bread crumbs and garlic salt…. cut them small and toss everything in a big gallon plastic bag, shake up really well, spread out on baking sheet and light spray each side when flipped too).

That’s so great! It sounds like you have a new favorite!

I’m so happy you enjoyed that. Thank you for sharing that with us, Brenda!