This recipe yields perfectly crispy and flavorful roasted cauliflower, great as a side dish or a base for other meals.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional: 1 tablespoon grated Parmesan cheese (for topping)
- Optional: lemon wedges, for serving
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the Cauliflower: Wash and cut the cauliflower head into florets. Ensure the florets are roughly the same size for even cooking.
- Season the Cauliflower: In a large bowl, combine the cauliflower florets, olive oil, garlic powder, onion powder, paprika, cayenne pepper (if using), thyme, salt, and pepper. Toss well to ensure the cauliflower is evenly coated with the spices and oil.
- Arrange on Baking Sheet: Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will prevent the cauliflower from getting crispy. If needed use two baking sheets.
- Roast: Roast the cauliflower in the preheated oven for 20-25 minutes, or until tender and golden brown. For extra crispiness, you can broil for the last 1-2 minutes, watching closely to prevent burning.
- Optional Parmesan: If using Parmesan cheese, sprinkle it over the cauliflower during the last 5 minutes of roasting.
- Serve: Remove the roasted cauliflower from the oven and let it cool slightly. Serve hot, garnished with fresh lemon wedges if desired.
Tips for Extra Crispiness:
- Ensure the cauliflower florets are dry before coating them with oil and spices.
- Don’t overcrowd the baking sheet.
- Flip the cauliflower florets halfway through the roasting time to ensure even browning.
- The broiling at the end is a key to a very crispy result.
Enjoy!