Crispy Roasted Cauliflower

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🥦 Crispy Roasted Cauliflower

🕒 Time

  • Prep: 10 minutes
  • Cook: 25–30 minutes
  • Total: ~35–40 minutes

👨‍👩‍👧 Serves: 4

🧾 Ingredients

  • 1 medium head of cauliflower (about 1 kg / 2 lb), cut into florets
  • 3 Tbsp olive oil
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp garlic powder (or 1 minced clove)
  • ½ tsp paprika (optional — adds color & flavor)
  • 2 Tbsp cornstarch or fine semolina (optional, for extra crispiness)

Optional flavor boosts:

  • Pinch of chili flakes or cayenne for spice
  • 2 Tbsp grated Parmesan or nutritional yeast for umami
  • Fresh parsley or lemon zest for garnish

🔪 Instructions

  1. Preheat oven to 220 °C / 425 °F.
    Line a large baking tray with parchment paper (or lightly oil it).
  2. Prepare the cauliflower:
    • Wash and thoroughly dry the florets (moisture prevents crisping).
    • Cut into even-sized florets for uniform roasting.
  3. Season:
    • In a large bowl, toss cauliflower with olive oil until well coated.
    • Add salt, pepper, garlic powder, paprika, and (optional) cornstarch or semolina.
    • Toss again to coat evenly — the light starch layer helps make it extra crispy.
  4. Roast:
    • Spread florets on the baking sheet in a single layer, cut side down if possible.
    • Roast for 25–30 minutes, flipping once halfway through, until edges are golden brown and crisp.
  5. Finish:
    • Remove from oven and sprinkle with a little lemon zest, chili flakes, or Parmesan (optional).
    • Garnish with chopped parsley before serving.

🍋 Serving Ideas

  • Serve as a side with roast chicken, fish, or steak.
  • Toss with tahini sauce or yogurt dip for a Middle Eastern touch.
  • Use in grain bowls, tacos, or salads.
  • For a spicy version: drizzle with sriracha or harissa oil before serving.

🧊 Storage Tips

  • Keeps well in the fridge for up to 3 days.
  • To re-crisp: roast again at 200 °C / 400 °F for 5–8 minutes — don’t microwave.

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