Crispy Roasted Cauliflower is a delicious, healthy, and easy-to-make side dish that is packed with flavor and crunch. This recipe transforms simple cauliflower into a golden, crispy delight with a perfect blend of seasonings. Whether you are looking for a nutritious snack, a side dish for your meal, or an appetizer for gatherings, this crispy roasted cauliflower will be a hit. With just a few ingredients and minimal effort, you can achieve a beautifully roasted, caramelized, and crunchy texture that is irresistible. Serve it with your favorite dipping sauce or enjoy it on its own as a low-carb and gluten-free option.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ cup grated Parmesan cheese (optional)
- 2 tablespoons cornstarch (for extra crispiness)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Prepare the cauliflower by washing it thoroughly and patting it dry with a clean kitchen towel. Cut the cauliflower into uniform bite-sized florets to ensure even roasting.
- Coat the cauliflower by placing the florets in a large mixing bowl. Drizzle olive oil over the cauliflower and toss to coat evenly.
- Season the florets by adding garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper. If using Parmesan cheese, add it at this stage for extra flavor. Sprinkle cornstarch over the seasoned florets to enhance crispiness. Toss everything well to ensure even coating.
- Arrange on a baking sheet by spreading the seasoned cauliflower florets in a single layer. Make sure they are not crowded to allow proper air circulation, which helps in achieving a crispy texture.
- Roast the cauliflower in the preheated oven for 25-30 minutes, flipping halfway through to ensure even browning. The florets should turn golden brown and crispy on the edges.
- Check for doneness by piercing a floret with a fork. It should be tender on the inside while having a crispy, roasted exterior.
- Garnish and serve by sprinkling freshly chopped parsley over the roasted cauliflower. Serve hot with lemon wedges for a tangy twist. You can also pair it with a dipping sauce like garlic aioli, ranch, or a yogurt-based dip.
- Enjoy the dish as a healthy snack, appetizer, or side dish. It pairs well with grilled meats, pasta, or even as a topping for salads and grain bowls.