Perfect as a side dish, snack, or even a plant-based main, this roasted cauliflower comes out deeply browned on the outside and tender inside—no sogginess, no fuss.
Ingredients
1 large head cauliflower
3 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika (optional but amazing)
¼ tsp chili flakes (optional)
Instructions
1. Preheat & Prep
Preheat oven to 425°F (220°C)
Line a baking sheet with parchment paper
2. Cut the Cauliflower
Remove leaves and core
Cut into even, bite-sized florets (flat sides = more crisp!)
3. Season Well
Toss cauliflower with olive oil and all seasonings
Make sure every piece is lightly coated—no puddles of oil
4. Roast
Spread florets in a single layer (don’t crowd!)
Roast for 25–30 minutes, flipping halfway
Roast until edges are dark golden and crispy
🔥 Pro Tips for Maximum Crispiness
🧻 Dry the cauliflower thoroughly after washing
🔥 High heat is key—don’t lower the temperature
🥦 Use two pans if needed to avoid steaming
🍳 For extra crunch, roast directly on the pan (skip parchment)
Flavor Variations You’ll Love
🧄 Parmesan Garlic
Toss with grated Parmesan during the last 5 minutes.
🌶 Buffalo-Style
After roasting, toss with warm buffalo sauce.
🍋 Lemon Herb
Finish with lemon zest and fresh parsley.
🌮 Taco-Spiced
Season with cumin, chili powder, and oregano.
Dipping Sauce Ideas
Garlic aioli
Tahini sauce
Spicy mayo
Greek yogurt + lemon + garlic
Storage & Reheating
Best eaten fresh
Reheat in oven or air fryer at 400°F (205°C) for 5–7 minutes
Avoid microwaving (kills the crisp!)
🏁 Final Thoughts
Crispy Roasted Cauliflower proves that vegetables don’t have to be boring. With high heat, proper spacing, and bold seasoning, cauliflower turns into a golden, crunchy favorite that even veggie skeptics love.