Saffron Roasted Cauliflower
Elevate your side dish game with this vibrant Saffron Roasted Cauliflower recipe! Perfectly roasted to a golden-brown perfection, tender cauliflower florets are infused with the luxurious flavor of saffron, complemented by aromatic garlic, earthy cumin, and smoky paprika. A bright burst of lemon zest and juice balances the spices, while a garnish of fresh parsley adds a pop of color and freshness. This easy-to-make dish is both healthy and packed with bold flavors, making it a crowd-pleasing option for weeknight dinners, festive gatherings, or even a stunning vegan main course. Ready in under 45 minutes, this sheet-pan recipe delivers rich Mediterranean-inspired flair with minimal effort.
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Recipe Information
Ingredients
- 1 head (medium, about 1.5 lbs) Cauliflower
- 3 tablespoons Olive oil
- 1 pinch Saffron threads
- 2 tablespoons Hot water
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 (zested and juiced) Lemon
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Cut the cauliflower into evenly-sized florets. Rinse and dry them thoroughly with a clean kitchen towel.
In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Allow them to steep for 5 minutes to release their flavor and color.
In a large mixing bowl, combine the olive oil, steeped saffron water, minced garlic, ground cumin, smoked paprika, salt, black pepper, lemon zest, and half of the lemon juice. Whisk everything together to make a flavorful marinade.
Add the cauliflower florets to the bowl with the marinade. Toss to ensure the florets are evenly coated with the mixture.
Spread the cauliflower florets out onto the prepared baking sheet in a single layer, ensuring they are not crowded.
Roast in the preheated oven for 25-30 minutes, flipping the florets halfway through, until they are tender and golden brown around the edges.
Remove the roasted cauliflower from the oven and sprinkle with the remaining lemon juice for a pop of freshness.
Transfer to a serving platter and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 15.1 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
