Crispy roasted cauliflower
Crispy roasted cauliflower is a simple, healthy, and flavorful side dish that pairs perfectly with a variety of main courses. Roasting at high heat creates caramelized, crunchy edges while keeping the florets tender inside. This versatile recipe allows for many tasty variations and makes an excellent meal prep staple.
Equipment
- Baking sheet (preferably heavy-duty or dark metal for browning)
- Parchment paper or silicone baking mat (optional)
- Mixing bowl
- Tongs or spatula
- Oven preheated to 400–425°F (200–220°C)
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets (~4 cups)
- 2–3 tablespoons olive oil (or avocado oil)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Optional: 1 tablespoon cornstarch or semolina (for extra crispiness)
- Optional seasonings (choose one or mix): garlic powder, smoked paprika, curry powder, chili flakes, Parmesan cheese, lemon zest
Instructions
- Preheat oven to 425°F (220°C). Place a baking sheet inside to heat.
- Prepare cauliflower: Wash and thoroughly dry the florets to avoid sogginess.
- Toss cauliflower: In a large bowl, combine cauliflower florets with olive oil, salt, pepper, and optional cornstarch or semolina. Mix until evenly coated.
- Arrange on hot baking sheet: Spread cauliflower in a single layer with space between florets to prevent steaming.
- Roast: Bake for 20 minutes, then flip or toss florets and roast an additional 10 minutes until golden brown and crispy on edges.
- Add finishing touches: Optional drizzle with lemon juice or sprinkle with fresh herbs before serving.
Notes
- For extra flavor, toss cauliflower with minced garlic or spices before roasting.
- Use cornstarch or semolina to boost crispiness, especially if cauliflower is slightly moist.
- Avoid overcrowding the pan—roast in batches if needed.
- Reheat leftovers in the oven or air fryer for best texture; avoid microwaving.
- Try flavor variations such as spicy buffalo, cheesy Parmesan, or smoky paprika for different profiles.