Description

There’s something absolutely magical about crispy roasted cauliflower. Imagine tender florets that melt in your mouth, surrounded by a golden, crunchy crust that makes every bite a delight. This dish is a perfect example of how simple ingredients and basic cooking techniques can transform everyday vegetables into a showstopper side or snack. Cauliflower, often underestimated, shines bright when roasted to crisp perfection—bringing out a nutty flavor with a satisfying texture that everyone will love.

Ingredients

Scale

1 large head of cauliflower (about 1.5 to 2 pounds), cut into bite-sized florets
3 tablespoons olive oil (extra virgin recommended for flavor)
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional but adds a lovely smoky note)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese (optional for extra flavor and crispiness)

Fresh parsley or cilantro for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat the Oven and Prepare the Baking Sheet
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup. The high heat is crucial to get the cauliflower crispy.

Step 2: Cut the Cauliflower into Even Florets
Trim the cauliflower and cut it into evenly sized florets to ensure even cooking. Larger pieces won’t crisp as well, while too small pieces may burn.

Step 3: Toss with Olive Oil and Seasonings
Place the cauliflower florets in a large mixing bowl. Drizzle with olive oil, sprinkle garlic powder, smoked paprika, salt, and pepper. Toss well until every piece is evenly coated.

Step 4: Spread in a Single Layer
Arrange the seasoned florets in a single layer on the prepared baking sheet. Avoid overcrowding, as this causes steaming instead of roasting, resulting in soggy cauliflower.

Step 5: Roast Until Crispy and Golden
Place the baking sheet in the oven and roast for 25-30 minutes. Halfway through, toss the florets for even browning. If using Parmesan, sprinkle it over the cauliflower during the last 5 minutes of roasting.