Crispy Roasted Cauliflower
Serves
4
Ingredients
1 large head of cauliflower, cut into florets
3 tbsp olive oil
3 cloves garlic, minced
¾ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp ground cumin or smoked paprika (optional)
Optional finish: grated Parmesan, lemon juice, fresh herbs
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Wash cauliflower and dry very well (important for crispiness).
In a large bowl, toss florets with olive oil, garlic, salt, pepper, paprika, and cumin.
Spread cauliflower in a single layer, cut sides down if possible.
Roast 25–30 minutes, flipping halfway, until golden and crispy on the edges.
Optional: Broil for 1–2 minutes for extra crunch.
Finish with Parmesan, lemon juice, or herbs if desired.
🍽 Serving Ideas
As a side dish
Tossed into salads or grain bowls
In tacos or wraps
With dipping sauces (garlic aioli, tahini, yogurt sauce)
❓ Q & A / FAQ
Why isn’t my cauliflower crispy?
Common reasons:
Cauliflower wasn’t dried well
Pan was overcrowded
Oven temp too low
👉 Fix: use two pans if needed and roast hot.
Can I use frozen cauliflower?
Yes, but:
Don’t thaw
Roast straight from frozen
Expect slightly less crisp texture
Can I make it oil-free?
Yes:
Toss with vegetable broth or lemon juice
Texture will be more roasted than crispy
Can I air fry this?
Absolutely:
Air fry at 390°F (200°C) for 12–15 minutes
Shake halfway
How long do leftovers last?
Refrigerate up to 3–4 days.
Best way to reheat?
Oven or air fryer at 400°F for 5–8 minutes
(Avoid microwave if you want crispiness.)
Is this recipe vegan and gluten-free?
Yes 🎉 naturally both.
Can I add more flavor?
Try:
Buffalo sauce drizzle
Parmesan + breadcrumbs
Curry powder
Za’atar or Italian seasoning
How do I get restaurant-level crisp?
Preheat the baking sheet
Roast cut-side down
Finish with a quick broil.
