Crispy roasted cauliflower is a versatile dish that transforms a humble vegetable into a golden, crunchy delight. By roasting at high heat, cauliflower florets develop a caramelized exterior while remaining tender inside. This recipe balances savory seasoning with a touch of spice, making it perfect as a side dish, appetizer, or even a healthy snack. It’s simple to prepare, requires minimal ingredients, and delivers maximum flavor.
Ingredients
- 1 medium head of cauliflower (cut into bite-sized florets)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp grated Parmesan cheese (optional, for extra crispiness)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven: Set oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Prepare cauliflower: Wash and dry florets thoroughly. Moisture prevents crisping, so pat dry with a towel.
- Season: In a large bowl, toss cauliflower with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Arrange on tray: Spread florets in a single layer on the baking sheet, leaving space between pieces.
- Roast: Bake for 25–30 minutes, flipping halfway through, until edges are golden brown and crispy.
- Finish: Sprinkle with Parmesan cheese during the last 5 minutes of roasting for added crunch.
- Serve: Garnish with fresh parsley and enjoy hot.
Notes
- Crispiness tip: Ensure florets are dry before seasoning; excess moisture leads to steaming instead of roasting.
- Flavor variations: Add curry powder for an Indian twist, or drizzle with hot sauce for extra heat.
- Serving ideas: Pair with yogurt dip, tahini sauce, or enjoy as a crunchy side with grilled meats.
- Storage: Best eaten fresh, but leftovers can be reheated in the oven to restore crispiness.