perfect crispy roasted cauliflower every time.
Ingredients
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1 large head cauliflower, cut into florets
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3–4 tablespoons olive oil (or avocado oil)
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1 teaspoon garlic powder
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1 teaspoon smoked paprika (optional, but adds depth)
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½ teaspoon turmeric (optional, for color & health benefits)
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Salt and black pepper to taste
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Optional seasonings: cumin, curry powder, nutritional yeast, grated Parmesan, or lemon zest after roasting
Instructions
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Prep the cauliflower:
Preheat oven to 425°F (220°C). Cut cauliflower into evenly sized florets (not too small, or they may burn). -
Dry thoroughly:
Pat florets completely dry with a clean kitchen towel — moisture is the enemy of crispiness. -
Season:
In a large bowl, toss cauliflower with oil, garlic powder, paprika, turmeric, salt, and pepper until evenly coated. -
Arrange for crispiness:
Spread florets in a single layer on a parchment-lined or lightly oiled baking sheet, giving them space. Don’t overcrowd, or they’ll steam instead of roast. -
Roast:
Roast for 20–25 minutes without stirring. Check at 20 minutes — edges should be browned and crisp. For extra crispiness, flip once and roast another 5–10 minutes until deeply caramelized. -
Finish:
Remove from oven. For extra flavor, sprinkle with fresh herbs (parsley/cilantro), a squeeze of lemon juice, or grated Parmesan/nutritional yeast while still hot.
Pro Tips:
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Higher heat (425–450°F) is key for crisp edges.
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Don’t stir too early — letting them sit develops caramelization.
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For extra crunch, toss florets in a little cornstarch (1 tsp) or chickpea flour with the oil before roasting.
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Air fryer option: Cook at 400°F for 12–15 minutes, shaking once.
Enjoy as a side, in grain bowls, or as a snack with a dipping sauce (like tahini, yogurt ranch, or spicy mayo)!