Crispy Roasted Cauliflower
Golden, crunchy edges and tender centers make this an easy side dish—or a great snack on its own.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 2–3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons grated Parmesan (optional)
- 1 tablespoon chopped fresh parsley (optional)
- Lemon wedges, for serving
Instructions
- Heat the oven to 220°C (425°F). Place a large baking sheet in the oven while it heats.
- Dry the cauliflower thoroughly. Excess moisture prevents it from becoming crisp.
- Toss the florets with olive oil, salt, pepper, garlic powder, and paprika.
- Carefully remove the hot baking sheet and spread the cauliflower in a single layer, leaving space between pieces. Crowding causes steaming rather than roasting.
- Roast for 20–30 minutes, turning the pieces once halfway through, until deeply golden and crisp around the edges.
- For extra flavor, sprinkle with Parmesan during the final 3–5 minutes.
- Finish with parsley and a squeeze of fresh lemon.
The secret to really crispy cauliflower
High heat + dry cauliflower + plenty of space on the pan. Don’t pile the florets together, and avoid covering them while roasting.
For an even crispier version, toss the cauliflower with 1–2 tablespoons of cornstarch before adding the oil and seasonings.
