🇦🇺 Crispy Roasted Cauliflower (Australian-Inspired!)
Ingredients
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp ground cumin (optional)
- Salt & black pepper, to taste
- ¼ cup (25 g) grated Parmesan cheese (optional)
- 1 tbsp chopped fresh parsley or thyme (optional, for garnish)
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
High heat is key for getting beautifully crispy edges.
2. Prepare the Cauliflower
- Wash and thoroughly dry the cauliflower.
- Cut into even-sized florets. Drying well helps the cauliflower crisp, not steam.
3. Season
- Place florets in a large bowl.
- Add olive oil, garlic powder, paprika, cumin (optional), salt, and pepper.
- Toss very well to coat every piece.
4. Add the Crunch (Optional but delicious!)
Sprinkle the cauliflower with Parmesan cheese and toss again.
This helps create a golden, flavorful crust when roasting.
5. Roast
- Spread the florets on a baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until golden brown and crisp on the edges.
6. Serve
- Transfer to a serving plate.
- Garnish with fresh parsley or thyme if using.
- Serve hot as a snack, side dish, or healthy appetizer.
Tips for Extra Crispiness
- Don’t overcrowd the pan — spacing = crisping!
- Add a squeeze of lemon juice before serving for brightness.
- For a spicy kick, add chili flakes or cayenne.