Here’s a simple and delicious Crispy Roasted Cauliflower recipe that’s golden, tender on the inside, and perfectly crisp on the outside.
🥦 Crispy Roasted Cauliflower
Ingredients (serves 4)
- 1 medium head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: 2 tbsp grated Parmesan or nutritional yeast for a cheesy touch
- Optional: fresh parsley or lemon wedges for garnish
Instructions
1. Preheat oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Prepare cauliflower
- Wash and thoroughly dry the cauliflower florets (removing excess moisture helps them crisp).
- In a large bowl, toss florets with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Optional: sprinkle with Parmesan or nutritional yeast if using.
3. Roast
- Spread the florets in a single layer on the prepared baking sheet (crowding reduces crispiness).
- Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
4. Serve
- Remove from oven and optionally garnish with fresh parsley or a squeeze of lemon juice.
- Serve hot as a side dish, snack, or toss into salads and grain bowls.
Tips for Extra Crispiness
- Make sure cauliflower is completely dry before tossing with oil.
- Use high heat (425°F/220°C) to get crispy edges.
- Spread florets in a single layer; avoid overlapping.
- For a little crunch boost, sprinkle 1–2 tbsp of panko breadcrumbs on top halfway through roasting.
If you want, I can also give a spicy buffalo-style roasted cauliflower version that’s crispy and saucy—perfect as a snack or appetizer.
