Description
A delicious recipe for crispy roasted cauliflower featuring caramelized edges and a tender interior, perfect as a side or snack.
Ingredients
Scale
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: Fresh herbs for garnish (e.g., parsley, cilantro)
Instructions
- Preheat your oven to 425°F (220°C). Place a rack in the middle of the oven.
- Wash and cut the cauliflower into bite-sized florets, discarding the core and big stems.
- In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Whisk briefly until blended.
- Add the florets to the bowl and toss until every piece is evenly coated in the oil and seasoning mixture.
- Spread the seasoned florets in a single layer on a baking sheet lined with parchment paper or a lightly oiled sheet pan.
- Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping halfway through, until pieces are golden brown and edges are crisp.
- The cauliflower is done when a fork pierces easily and the exteriors are nicely browned and crispy.
- Remove from the oven and garnish with fresh herbs if desired before serving.
Notes
For extra crispness, broil for the last 1–2 minutes, watching carefully to prevent burning. Do not overcrowd the pan for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3.8g
- Cholesterol: 0mg