Introduction
Crispy roasted cauliflower is a simple yet flavor-packed side dish or snack. With golden edges, a tender center, and a satisfying crunch, it’s a delicious way to enjoy this versatile veggie.
Whether served on its own or with a dipping sauce, this dish is a total crowd-pleaser.
Ingredients
1 medium head of cauliflower, cut into florets
2–3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional for smoky flavor)
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional)
1 tablespoon cornstarch or arrowroot powder (for extra crispiness)
Instructions
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Prepare the cauliflower: Wash and dry the florets well to avoid sogginess.
Toss the cauliflower with olive oil, garlic powder, paprika, salt, pepper, and cornstarch in a large bowl until well coated.
Optional: Sprinkle grated Parmesan over the coated florets for extra flavor.
Spread the cauliflower on the baking sheet in a single layer—don’t overcrowd.
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Serve hot with your favorite dipping sauce or as-is.
Description
This roasted cauliflower comes out crispy on the outside and soft on the inside.
The cornstarch helps create that irresistible crunch, while the seasoning adds a savory depth.
Perfect for healthy snacking or a veggie-loaded side dish, it’s both kid-friendly and adult-approved.
Tips
Dry thoroughly: Moisture is the enemy of crispiness.
High heat: Roasting at a high temperature ensures browning.
Don’t overcrowd: Give the florets space so they roast instead of steam.
Flip once: This helps ensure even browning.
Add cheese later: If using Parmesan, add it in the last 10 minutes to prevent burning.
Variations
Spicy: Add a pinch of cayenne or chili flakes for heat.
Herbed: Toss with rosemary or thyme before roasting.
Asian-style: Swap olive oil for sesame oil and add soy sauce and a sprinkle of sesame seeds.
Buffalo-style: Toss in buffalo sauce after roasting for a game-day snack.
Correction
If your cauliflower turns out soggy:
Make sure it’s fully dry before roasting.
Increase oven temperature slightly.
Use a wire rack on the baking sheet to improve air circulation.
Enjoy
Serve with hummus, ranch dressing, tahini, or eat them straight from the tray! However you enjoy it, this crispy roasted cauliflower is sure to become a staple in your kitchen.
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