Here’s a simple, crispy roasted cauliflower recipe that works every time 🥦✨
Crispy Roasted Cauliflower
Ingredients
- 1 large head cauliflower
- 3 tbsp olive oil
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (smoked if you have it)
- Optional: grated Parmesan, chili flakes, lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Cut cauliflower into bite-sized florets. Dry them well (this is key for crispiness).
- Toss florets with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Spread in a single layer on the baking sheet—don’t overcrowd.
- Roast for 25–30 minutes, flipping halfway, until golden brown and crispy on the edges.
- Optional: In the last 5 minutes, sprinkle with Parmesan.
- Finish with a squeeze of lemon juice or a pinch of chili flakes if you like heat.
Tips for extra crisp
- Use a hot oven (425°F+).
- Don’t steam: space the florets out.
- For ultra-crisp, roast directly on the pan without parchment.
Want a variation? I can do air fryer, buffalo-style, Indian-spiced, or vegan crispy coating.
