🥦 Crispy Roasted Cauliflower
Serves: 3–4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
⭐ Ingredients
- 1 large head of cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (sweet or smoked)
- ½ tsp onion powder (optional)
- 1–2 tbsp grated Parmesan (optional for extra crispiness)
🍽️ Instructions
1. Preheat the Oven
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly oil it.
2. Prep the Cauliflower
- Cut cauliflower into evenly sized florets.
- Pat them dry (important for crispiness!).
- Place in a large bowl, add olive oil, salt, pepper, garlic powder, paprika, and Parmesan if using.
- Toss until every floret is well coated.
3. Arrange on the Pan
- Spread florets in a single layer with space between them.
- Flip so flat sides face down for the best browning.
4. Roast
- Roast for 25–30 minutes, flipping halfway through.
- They should be deeply golden with crisp edges.
5. Serve
Enjoy immediately! Optional toppings:
- Squeeze of lemon
- Fresh parsley
- Drizzle of tahini
- Extra Parmesan
- Chili flakes for heat
💡 Tips for Maximum Crispiness
- High heat = better browning.
- Don’t overcrowd the pan.
- Dry florets thoroughly.
- Add Parmesan before roasting for a crispy coating.
- Use a dark baking sheet for extra char.