Description
This dish features roasted cauliflower florets that are crispy on the edges and tender on the inside, seasoned to perfection for a delightful side or snack.
Ingredients
Main Ingredients
- 1 medium head medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional) (for extra flavor)
- ¼ teaspoon red pepper flakes (optional) (for spice)
- 2 tablespoons grated parmesan (optional) (for a cheesy version)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash and thoroughly pat dry the cauliflower. Cut into bite-sized florets for even roasting.
- In a large bowl, toss the florets with olive oil, salt, pepper, garlic powder, smoked paprika, and red pepper flakes. If using parmesan, add it now.
- Spread the cauliflower evenly in a single layer, ensuring no overcrowding.
Cooking
- Bake for 25–30 minutes, flipping halfway through, until crispy and golden brown.
Serving
- Serve immediately as a side dish, snack, or salad topping. Pair with dips like ranch, garlic aioli, or spicy sriracha mayo.
Notes
Leftovers can be kept in the fridge for 3–4 days. Reheat on a baking sheet in a hot oven (400°F / 200°C) for 8–10 minutes to restore crisp edges. Optional variations include adding Parmesan in the last 5 minutes of roasting for a cheesy version or drizzling with honey and red pepper flakes after roasting for a spicy-sweet option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable Dish
- Cuisine: American