Instructions:
Step 1: Prepare the Cauliflower
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Cut the cauliflower into small, even-sized florets. You want the pieces to be bite-sized so they can cook evenly and get crispy.
Step 2: Season the Cauliflower
- Place the cauliflower florets in a large bowl. Drizzle with olive oil and toss to coat evenly.
- Add salt, pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Toss everything together until the cauliflower is evenly coated with the spices and oil.
Step 3: Roast the Cauliflower
- Spread the cauliflower florets in a single layer on the prepared baking sheet. Try not to overcrowd the florets—if they’re too crowded, they will steam instead of getting crispy.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges. For extra crispiness, you can broil the cauliflower for the last 3-5 minutes, but watch it carefully to avoid burning.
Step 4: Serve
- Remove from the oven and squeeze fresh lemon juice over the top (optional but adds a nice zesty finish).
- Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese for extra flavor if desired.
Tips for the Best Crispy Roasted Cauliflower:
- Don’t overcrowd the pan: This is key to getting crispy cauliflower. Make sure the florets are spread out in a single layer so they can roast evenly.
- Flip the florets halfway through roasting to ensure they get crispy on all sides.
- Use high heat: Roasting cauliflower at a high temperature (425°F) allows it to crisp up without getting soggy.
- Add seasoning variations: Feel free to experiment with other spices like curry powder, garam masala, or lemon zest for unique flavors.
- For extra crispiness: You can toss the cauliflower florets in a little cornstarch or breadcrumbs before roasting to enhance the crunch.
Serving Suggestions:
- As a side dish: Serve alongside roasted chicken, fish, or steak.
- In salads: Add crispy cauliflower to a salad with greens, chickpeas, and a tahini dressing.
- As a snack: Enjoy the roasted cauliflower on its own as a tasty snack, or dip it into a sauce like ranch, tzatziki, or sriracha mayo.
Crispy roasted cauliflower is incredibly versatile and can be adapted to suit any flavor profile you like. Have you ever tried cauliflower in a crispy form before, or is this a new one for you?