Description
This Crispy Oven-Roasted Cauliflower recipe delivers perfectly tender yet crunchy florets with a flavorful blend of spices. Roasting at high heat ensures a deliciously crisp exterior while keeping the inside soft and satisfying. It’s a simple, healthy side dish that pairs well with a variety of meals and is quick to prepare in under 40 minutes.
Ingredients
Cauliflower
- 1.5 lbs cauliflower, washed and cut into 3-inch pieces
Seasoning
- 1/2 tsp garlic powder
- 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
Oil
- 1/2 cup olive oil, divided
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) and place an empty baking sheet inside to heat up. Preheating the sheet helps achieve a crispier crust on the cauliflower.
- Prepare Cauliflower: Cut or rip the cauliflower into 3-inch florets, making sure each floret has a flat side for optimal roasting and crisping.
- Season: In a mixing bowl, toss the cauliflower with 1/4 cup of olive oil, kosher salt, black pepper, garlic powder, paprika, and cayenne pepper if using. Coat the pieces evenly for maximum flavor.
- Prepare Baking Sheet: Carefully remove the hot baking sheet from the oven and drizzle the remaining 1/4 cup olive oil over it. Arrange the cauliflower florets on the sheet, placing them flat side down to help form a nice crust.
- Roast: Roast the cauliflower in the oven at 450°F for 25 to 30 minutes. Flip the florets halfway through the cooking time to ensure even crisping on all sides.
Notes
- For extra crispiness, ensure the cauliflower florets are dry before seasoning.
- The cayenne pepper adds a spicy kick but can be omitted for a milder flavor.
- Use a rimmed baking sheet to prevent oil spills while roasting.
- Flipping the florets halfway through helps them cook evenly and prevents burning.
- This recipe can be easily doubled for larger servings.
