Here’s a simple, foolproof crispy roasted cauliflower recipe—golden on the outside, tender inside, zero sogginess 🥦✨
Crispy Roasted Cauliflower
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 2–3 tbsp olive oil
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional but 🔥)
- Optional add-ins: Parmesan, chili flakes, lemon zest
Instructions
- Preheat oven to 425°F (220°C)
High heat = crispiness. Don’t skip this. - Dry the cauliflower well
After washing, pat completely dry. Moisture is the enemy of crisp. - Toss with oil & seasonings
Make sure every floret is lightly coated—not drenched. - Spread on a baking sheet
Single layer, plenty of space. Use parchment or a bare pan (bare pan crisps more). - Roast 25–35 minutes
Flip once halfway. Roast until deeply golden with crispy edges. - Finish strong
Optional: sprinkle Parmesan in the last 5 minutes, or squeeze lemon juice after roasting.
Pro Tips for Extra Crisp
- Use convection if you have it
- Don’t overcrowd the pan (use two pans if needed)
- Cut florets similar in size
- Want next-level crunch? Broil for 1–2 minutes at the end (watch closely)
Flavor Variations
- Spicy: chili powder + cayenne
- Mediterranean: oregano + garlic + lemon
- Cheesy: Parmesan or nutritional yeast
- Asian-ish: sesame oil + soy sauce (light!) + sesame seeds
If you want, I can turn this into:
- An air fryer version
- A healthy snack or meal-prep bowl
- Or a restaurant-style side with sauce ideas 😌
