Description
This Crispy Oven-Roasted Cauliflower recipe delivers perfectly tender cauliflower florets with a crispy, flavorful crust. Coated in a blend of spices and olive oil, then roasted at high heat, this dish makes an excellent healthy side or snack.
Ingredients
Scale
Vegetables
- 1.5 lbs Cauliflower, washed and cut into 3-inch pieces
Spices & Seasonings
- 1/2 tsp garlic powder
- 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
Oils
- 1/2 cup olive oil, divided
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and place an empty baking sheet inside to heat up. This step ensures the cauliflower crisps nicely when placed on a hot surface.
- Prepare Cauliflower: Cut or rip the cauliflower into 3-inch florets, making sure each piece has a flat side. This flat surface helps create a crispy crust during roasting.
- Season Cauliflower: In a mixing bowl, toss the cauliflower florets with 1/4 cup of olive oil, kosher salt, black pepper, garlic powder, paprika, and cayenne pepper if using. Make sure the florets are evenly coated with the spices and oil.
- Oil the Baking Sheet: Carefully remove the hot baking sheet from the oven, drizzle the remaining 1/4 cup olive oil onto it, and spread evenly. The hot oiled surface prevents sticking and enhances crisping.
- Roast Cauliflower: Place the cauliflower florets on the baking sheet with their flat side down for maximum crispiness. Roast in the oven at 450°F for 25-30 minutes, flipping the florets halfway through cooking to ensure they crisp evenly on all sides.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- You can adjust cayenne pepper to your desired spice level or omit it for a milder flavor.
- Serving with a squeeze of fresh lemon juice after roasting adds a bright contrast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
