Introduction
Crispy Roasted Cauliflower is a delicious and healthy side dish that turns simple cauliflower florets into golden, flavorful bites with irresistible crunch. Roasting at high heat brings out the natural sweetness of cauliflower while adding a nutty depth, making it a lighter alternative to fried snacks. With just a few seasonings and minimal effort, this recipe delivers a versatile dish that pairs perfectly with almost any meal—or can be enjoyed on its own as a guilt-free snack.
Ingredients:
- 1 medium head of cauliflower, cut into bite-sized florets
- 3 tbsp olive oil (or melted butter for richer flavor)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (or regular paprika)
- ¼ cup grated Parmesan cheese (optional, for extra crispiness)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
- Prepare cauliflower: Wash, dry well, and cut into small, even florets (drying is key for crispiness).
- Season: In a large bowl, toss cauliflower florets with olive oil, salt, pepper, garlic powder, and paprika until well coated. If using Parmesan, add it now and toss again.
- Roast: Spread florets in a single layer on the baking sheet, leaving space between them (overcrowding makes them steam instead of crisp).
- Bake for 25–30 minutes, flipping halfway through, until edges are golden brown and crispy.
Storage Method
- Refrigerator: Place leftover roasted cauliflower in an airtight container and refrigerate for up to 3 days.
- Reheating: To bring back the crispiness, reheat in an oven at 375°F (190°C) for 8–10 minutes or in an air fryer for 5–6 minutes. Avoid microwaving, as it makes the florets soft.
- Freezing: Not recommended, as roasted cauliflower tends to lose its crispy texture and become mushy after thawing.