This recipe yields perfectly crispy, golden-brown roasted cauliflower florets, bursting with flavor. It’s a versatile side dish that pairs well with almost anything.
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
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- (Optional) 1 tablespoon grated Parmesan cheese (for topping)
- (Optional) Fresh parsley or chives, chopped (for garnish)
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 the cauliflower and cut it into evenly sized florets. This ensures they cook at the same rate.
- Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, oregano, cayenne pepper (if using), salt, and pepper. Make sure the florets are evenly coated with the spices.
- Arrange on Baking Sheet: Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding, as this will prevent them from getting crispy.
- Roast the Cauliflower: Roast for 20-30 minutes, or until the cauliflower is tender and golden brown. Flip the florets halfway through the cooking time to ensure even browning. If you like them extra crispy, you can broil them for the last 1-2 minutes, watching carefully to prevent burning.
- Add Parmesan (Optional): If using Parmesan cheese, sprinkle it over the roasted cauliflower during the last 5 minutes of cooking.
- Garnish and Serve: Remove the baking sheet from the oven and let the cauliflower cool slightly. Garnish with fresh parsley or chives, if desired. Serve immediately.
Tips for Extra Crispy Cauliflower:
- Ensure the cauliflower florets are dry before tossing them with oil and spices.
- Don’t overcrowd the baking sheet. Use two baking sheets if necessary.
- Flip the florets halfway through cooking to ensure even browning.
- For extra crisp, after the first 20-30 minutes of roasting, you can turn the oven up to 425F for the last 5-10 minutes.
- Broiling at the end is a great way to crisp them up.
Enjoy your crispy roasted cauliflower!