Description
Turn a plain head of cauliflower into crispy, golden bites that are perfect for weeknight dinners or entertaining guests.
Ingredients
Main ingredients
- 1 large head head of cauliflower
- 2-3 tablespoons olive oil (Use enough oil to help browning.)
- 1 teaspoon kosher salt (Use a bit less if using fine table salt.)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (Regular or smoked.)
Optional toppings
- 2 tablespoons grated Parmesan (Sprinkle in the last 5 minutes.)
- 1 squeeze lemon (Add after roasting for brightness.)
Instructions
Preparation
- Preheat your oven to 425°F. Put a large sheet pan in the oven while it heats for extra browning.
- Pull off the outer leaves and trim the bottom of the stem of the cauliflower.
- Cut the cauliflower in half from top to bottom, then cut each half into quarters.
- Slice out the thick core from each quarter and break or cut into florets.
- Dry the florets well after washing to avoid sogginess.
Roasting
- Toss cauliflower florets with olive oil, salt, pepper, garlic powder, and paprika in a big bowl.
- Spread the florets on the sheet pan in a single layer without piling them.
- Roast for 20 minutes, then flip or stir the florets.
- Continue roasting for another 10 to 15 minutes until edges are deep golden and crispy.
- Optional: Add Parmesan in the last 5 minutes, or finish with lemon juice immediately after roasting.
Notes
For the crispiest cauliflower, avoid crowding the pan and ensure high heat. Let it cool and refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Vegetable
- Cuisine: American, Healthy