Ah, crispy roasted cauliflower—a perfect snack or side that’s healthy, tasty, and easy to make! Here’s a simple breakdown:
🥦 Ingredients
- 1 medium cauliflower, cut into bite-sized florets
- 2–3 tablespoons olive oil (or avocado oil)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika or smoked paprika (optional for a smoky flavor)
- Optional: a squeeze of lemon juice or a sprinkle of Parmesan after roasting
🔥 Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower with oil, salt, pepper, and seasonings until evenly coated.
- Spread on a baking sheet in a single layer—don’t overcrowd, or it won’t get crispy.
- Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
- Optional finishing touches: a squeeze of lemon juice, grated Parmesan, or fresh herbs like parsley.
💡 Tips for Extra Crispiness
- Make sure the cauliflower is dry after washing—wet florets steam instead of roast.
- High heat helps caramelize edges for crunch.
- Leaving some space between florets allows air to circulate and keeps them crispy.
If you want, I can also give a few flavor variations that make roasted cauliflower taste completely different each time—like “spicy buffalo,” “garlic Parmesan,” or “Asian sesame.” Do you want me to do that?
