Crispy Roasted Cauliflower
Ingredients
- 1 large head cauliflower, cut into florets
- 2–3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (adds color + smoky flavor)
- 2–3 tbsp grated Parmesan (optional, for extra crisp)
Instructions
- Preheat oven
Set to 425°F (220°C). High heat = crisp edges. - Dry the cauliflower well
After washing, pat completely dry. Moisture prevents browning. - Season
Toss florets with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. - Arrange properly
Spread on a baking sheet in a single layer. Don’t overcrowd. - Roast
Bake for 25–35 minutes, flipping halfway through. - Finish crispy
Optional: sprinkle Parmesan during the last 5 minutes for a crunchy, cheesy crust.
🔥 Pro tips for extra crispiness
- Use a hot oven (don’t go lower than 425°F)
- Give florets space so they roast, not steam
- Let them sit 2–3 minutes after baking to firm up
- Broil for 1–2 minutes at the end for deep browning
🍽️ Serving ideas
- Dip in ranch, garlic aioli, or spicy mayo
- Toss in buffalo sauce for cauliflower “wings”
- Serve as a side for chicken, steak, or fish
- Add to grain bowls or salads
