Crispy Roasted Cauliflower
This simple roasted cauliflower is crisp on the outside, tender inside, and packed with flavor. It makes a great side dish or a healthy snack.
Ingredients
- 1 large head cauliflower, cut into florets
- 2–3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan (optional)
- 1 tablespoon chopped fresh parsley (optional)
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the cauliflower with olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
- Spread the florets in a single layer, leaving space between them so they roast instead of steam.
- Roast for 25–35 minutes, turning halfway through, until the edges are golden brown and crispy.
- If using Parmesan, sprinkle it over the cauliflower during the last 5 minutes of baking.
- Garnish with parsley and serve with a squeeze of fresh lemon juice.
Tips for Extra Crispiness
- Dry the cauliflower thoroughly after washing.
- Don’t overcrowd the baking sheet.
- Roast at a high temperature (425°F/220°C).
- For even more browning, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Optional Flavor Variations
- Spicy: Add ½ teaspoon cayenne pepper or chili flakes.
- Italian: Season with Italian herbs and extra Parmesan.
- Curry: Use curry powder and a pinch of turmeric.
- Lemon Pepper: Finish with lemon zest and cracked black pepper.
Serve alongside grilled chicken, fish, steak, or enjoy it as a vegetarian main with a dipping sauce like garlic yogurt or tahini.
