Crispy Roasted Cauliflower

This crispy roasted cauliflower recipe is one of my go-to sides whenever I want something simple, flavorful, and satisfying. The cauliflower turns golden brown in the oven, with tender insides and crispy edges that make it irresistible.

Why You’ll Love This Recipe

I love how easy this dish is to put together with just a few pantry staples. It’s naturally healthy, but it tastes indulgent because of the caramelized, crunchy texture. I can serve it as a side dish with just about any meal, or I can snack on it straight from the pan. Roasting brings out the cauliflower’s natural sweetness, and I can easily adjust the seasoning depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cauliflower head

• olive oil

• garlic powder

• paprika

• salt

• black pepper

Directions

1. I preheat my oven to 425°F (220°C).

2. I cut the cauliflower into florets, making sure they’re roughly the same size.

3. I toss the florets with olive oil, garlic powder, paprika, salt, and pepper until everything is evenly coated.

4. I spread the cauliflower in a single layer on a baking sheet lined with parchment paper.

5. I roast for 25–30 minutes, flipping halfway, until the florets are golden and crispy on the edges.

6. I serve them hot straight from the oven.

Servings and timing

This recipe makes about 4 servings. The prep time usually takes me around 10 minutes, and the roasting time is about 25–30 minutes, so the whole recipe is ready in about 40 minutes.

Variations

Sometimes I like to add grated Parmesan cheese during the last 10 minutes of roasting for a cheesy crust. If I’m in the mood for spice, I’ll toss in some chili flakes or cayenne pepper. For a fresh twist, I drizzle the roasted cauliflower with lemon juice or sprinkle fresh herbs like parsley or cilantro on top before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I use the oven or air fryer to bring back the crispiness. I avoid microwaving since it makes the cauliflower soggy.

FAQs

Can I make this recipe in an air fryer?

Yes, I often use my air fryer at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through.

Do I need to boil the cauliflower first?

No, I don’t boil it. Roasting raw cauliflower directly gives the best flavor and texture.

Can I use frozen cauliflower?

Yes, I can roast frozen cauliflower. I don’t thaw it; I just increase the cooking time slightly and make sure it’s well coated in oil and spices.

What oil works best for roasting?

I usually use olive oil, but avocado oil also works well since it handles high heat nicely.

How do I get extra crispy cauliflower?

I make sure not to overcrowd the baking sheet. Spreading the florets in a single layer with space between them allows them to crisp up instead of steaming.

Conclusion

I love making crispy roasted cauliflower because it’s quick, versatile, and always delicious. Whether I keep it simple with olive oil and spices or dress it up with cheese and herbs, it’s a dish that never disappoints. It’s the kind of recipe I can rely on for weeknight dinners, snacks, or even as part of a bigger meal spread.

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