Crispy roasted cauliflower

Here’s a recipe for making perfectly Crispy Roasted Cauliflower with tips for max crispiness and flavor

CRISPY ROASTED CAULIFLOWER

Serves: 4

Prep Time: 10 minutes
Cook Time: 25–30 minutes

Ingredients:

1 medium head of cauliflower (about 1.5–2 lbs), cut into bite-sized florets
3 tablespoons olive oil (or avocado oil for higher smoke point)
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular paprika)
½ teaspoon ground cumin (optional)
1 teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese (optional for extra flavor & crisp)
Fresh parsley or cilantro, finely chopped, for garnish
Optional: 1 tablespoon cornstarch or arrowroot powder (for extra crispiness)

Equipment:

Baking sheet
Parchment paper or silicone baking mat
Large mixing bowl
Wire rack (optional, for better air circulation and crispness)

Step-by-Step Instructions:

1. Prep Your Cauliflower:

Remove the green leaves and core from the cauliflower.
Cut into even bite-sized florets for uniform cooking.

Tip: Try to keep florets roughly the same size so they cook evenly.

2. Dry the Cauliflower Thoroughly:

Wash the florets and then pat dry very well with a clean kitchen towel or paper towels.
Moisture is the enemy of crispiness, so getting them dry helps them roast better.

3. Optional Step for Extra Crispiness:

In the mixing bowl, toss the dry cauliflower with 1 tablespoon cornstarch or arrowroot powder.
This light coating helps absorb moisture and creates a crispy crust.

4. Season the Cauliflower:

Add olive oil, garlic powder, smoked paprika, cumin (if using), salt, and pepper to the bowl.
Toss thoroughly until each floret is evenly coated.

5. Prepare Your Baking Surface:

Line a baking sheet with parchment paper or a silicone mat to prevent sticking and help with even cooking.
For best results, place a wire rack on top of the baking sheet and spread the cauliflower florets on the rack. This allows hot air to circulate all around for maximum crispiness.

If you don’t have a wire rack, spread the florets in a single layer directly on the baking sheet, making sure they aren’t crowded or touching too much.

6. Roast the Cauliflower:

Preheat your oven to 425°F (220°C).
Place the baking sheet/rack in the oven on the middle rack.
Roast for about 25–30 minutes, flipping the florets halfway through (around 12–15 minutes).

Look for golden-brown, crispy edges and tender insides.

7. Add Parmesan (Optional):

If using Parmesan, sprinkle it over the cauliflower about 5 minutes before the end of cooking.
Return to the oven to allow the cheese to melt and crisp up.

8. Final Touches:

Remove the cauliflower from the oven and immediately sprinkle with chopped fresh parsley or cilantro for color and freshness.
Serve hot!

Serving Suggestions:

Serve as a side dish with grilled meats or fish.
Use as a topping for salads or grain bowls.
Pair with your favorite dip—ranch, garlic aioli, or tahini sauce are great choices.

Pro Tips for Crispy Roasted Cauliflower:

Don’t overcrowd the pan! Give the florets plenty of room; otherwise, they steam instead of roast.
High heat is key! Roasting at 425°F (220°C) helps brown and crisp the edges.
Flip once only: flipping too often can prevent good browning.
Use oil with a high smoke point: avocado or grapeseed oil works well if you want a higher temp roast.
Cornstarch trick: coating with a little cornstarch before oil helps get that extra crunch.