Oh yes! Crispy roasted cauliflower can be so flavorful that even meat-lovers get hooked. Here’s a full, foolproof recipe to make it golden, crispy on the outside, tender on the inside, and packed with flavor. 🥦🔥
Crispy Roasted Cauliflower (Baked)
Ingredients (serves 4)
- 1 large head of cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon chili flakes for a little heat
- Optional garnish: fresh parsley, grated Parmesan, or lemon wedges
Instructions
Step 1: Preheat the oven
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easy cleanup and extra crispiness.
Step 2: Prepare the cauliflower
- Wash and dry the cauliflower thoroughly. Patting it dry is key—moisture prevents crispiness.
- Cut into evenly sized florets so they roast evenly.
Step 3: Season the cauliflower
- In a large bowl, toss the cauliflower florets with:
- Olive oil
- Garlic powder
- Paprika
- Onion powder
- Salt & pepper
- Optional chili flakes
- Make sure all florets are coated evenly.
Step 4: Roast
- Spread the cauliflower in a single layer on the baking sheet (don’t overcrowd).
- Roast in the oven for 25–30 minutes, flipping halfway through, until the edges are golden brown and crispy.
- For extra crispiness, switch to broil for 2–3 minutes at the end, but watch closely to prevent burning.
Step 5: Serve
- Remove from the oven and transfer to a serving dish.
- Optional: sprinkle with fresh parsley, grated Parmesan, or a squeeze of lemon.
- Serve hot as a side dish, snack, or even on top of salads.
Pro Tips for Maximum Crispiness
- Make sure cauliflower is completely dry before tossing with oil.
- Use high heat (425°F / 220°C)—lower temps make it soft, not crispy.
- Don’t overcrowd the pan—give each floret space to roast.
- Optional: add 1 tablespoon of cornstarch when tossing with oil and spices for extra crunch.
This roasted cauliflower is so good that some people say it tastes better than fried or roasted meat because it’s crispy, savory, and slightly nutty.
If you want, I can also give a “loaded” version with cheese and breadcrumbs that tastes like a fancy restaurant side dish.
Do you want me to do that?
