Crispy roasted cauliflower is a delicious and healthy side dish that brings out the natural flavors of cauliflower with a satisfying crunch. This dish is simple to prepare, packed with nutrients, and can be customized with various seasonings to suit your taste. Whether you serve it as a snack, appetizer, or side dish, this crispy cauliflower recipe is sure to be a hit. The combination of roasting at high heat and using the right blend of spices ensures a perfect golden-brown crust with a tender inside.
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for extra heat)
- ½ cup grated Parmesan cheese (optional, for extra crispiness)
- 2 tablespoons cornstarch or breadcrumbs (optional, for extra crunch)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat the oven
- Set your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the cauliflower
- Wash and dry the cauliflower thoroughly.
- Cut it into evenly sized florets to ensure uniform roasting.
- Season the cauliflower
- In a large mixing bowl, add the cauliflower florets.
- Drizzle olive oil over the florets and toss to coat evenly.
- Add salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper (if using).
- Mix well until all the florets are coated with the seasoning.
- Enhance crispiness
- If you want extra crunch, sprinkle cornstarch or breadcrumbs over the seasoned florets and mix gently.
- For a cheesy crust, add grated Parmesan cheese and toss until well combined.
- Arrange on a baking sheet
- Spread the cauliflower florets in a single layer on the prepared baking sheet.
- Make sure they are not overcrowded, as this helps them crisp up instead of steaming.
- Roast in the oven
- Place the baking sheet in the preheated oven.
- Roast for 25-30 minutes, flipping the florets halfway through to ensure even crispiness.
- The cauliflower should be golden brown and crispy on the edges when done.
- Garnish and serve
- Remove the roasted cauliflower from the oven.
- Sprinkle fresh parsley on top for added freshness.
- Serve hot with lemon wedges for a burst of citrus flavor.
Tips for Best Results
- High heat is key: Roasting at a high temperature (425°F) ensures the cauliflower becomes crispy rather than soggy.
- Dry cauliflower properly: Excess moisture can prevent crisping, so pat the florets dry after washing.
- Use parchment paper: This prevents sticking and helps with even browning.
- Don’t overcrowd the pan: Give the florets space to roast properly; if needed, use two baking sheets.
- Experiment with flavors: Try adding curry powder, Italian seasoning, or a drizzle of balsamic glaze after roasting for a unique twist.