Description
A simple and reliable recipe for oven-roasted cauliflower that turns out crispy and flavorful, perfect for busy weeknights or lazy Sundays.
Ingredients
Main Ingredients
- 1 large head cauliflower (Or two small heads)
- 2-3 tablespoons oil (Use high-heat oils like avocado, canola, or light olive oil)
- to taste salt (Cauliflower needs adequate seasoning)
- to taste black pepper
- 1 teaspoon garlic powder (Or fresh minced garlic)
Optional Seasonings
- to taste paprika
- to taste cumin
- to taste chili flakes
- to taste lemon zest
- to taste grated cheese (Optional topping)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Line a sheet pan with parchment paper or leave it bare for better browning.
- Wash and dry the cauliflower well.
- Cut the cauliflower into bite-sized florets, making sure they are all similar in size.
Roasting
- In a bowl, toss the florets with oil, salt, pepper, and garlic powder.
- Spread the florets out in a single layer on the prepared sheet pan.
- Roast for 20 minutes, then flip the florets and roast for an additional 10 to 15 minutes until deep golden.
Notes
For extra crispiness, avoid overcrowding the pan and dry the florets thoroughly. Feel free to experiment with different seasonings for varied flavors. Serve alongside other crispy dishes for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Vegetable
- Cuisine: American