Here’s a simple and delicious way to make crispy roasted cauliflower—perfect as a snack, side dish, or even a main for veggie lovers 🥦✨
Crispy Roasted Cauliflower
Ingredients (Serves 2–4)
- 1 medium head cauliflower, cut into florets
- 2–3 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional, for smoky flavor)
- Optional: Parmesan or nutritional yeast for topping
Instructions
- Preheat oven to 425°F (220°C).
High heat is key for crispy edges. - Prep the cauliflower
- Wash and dry florets thoroughly (drying is crucial for crispiness)
- Toss with olive oil, salt, pepper, garlic powder, and paprika
- Arrange on a baking sheet
- Spread in a single layer so florets aren’t touching too much
- Roast
- Bake 20–25 minutes, flipping halfway through
- Edges should be golden brown and crispy
- Optional finishing touch
- Sprinkle with Parmesan, nutritional yeast, or a squeeze of lemon juice
- Serve immediately for maximum crisp
Pro Tips
- Do not overcrowd the pan—steam will make cauliflower soggy
- Toss halfway through baking for even browning
- For extra crisp, broil 2–3 minutes at the end (watch closely!)
Variations
- Spicy: Add cayenne or chili powder
- Asian-inspired: Toss with soy sauce, sesame oil, and sesame seeds after roasting
- Buffalo-style: Toss with hot sauce and a little melted butter after roasting
If you want, I can also share a 5-minute trick to make roasted cauliflower even crunchier, so it’s almost like a fried snack—but healthy.
Do you want me to share that?
