Crispy Roasted Cauliflower is a delightful and healthy side dish packed with flavor and a perfect crunch. This versatile recipe can be served as a snack, appetizer, or side for any meal. Even those who aren’t cauliflower fans might find themselves reaching for seconds!
Ingredients:
1 medium head of cauliflower, cut into florets
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional, for extra flavor)
1/2 teaspoon ground cumin
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese (optional)
Chopped fresh parsley (for garnish, optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. - Prepare the Cauliflower:
In a large mixing bowl, combine the cauliflower florets, olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper. Toss everything together until the florets are evenly coated with the seasoning mix. - Arrange on Baking Sheet:
Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Ensure they are spaced out to promote even roasting and achieve a crispy texture. - Roast to Perfection:
Roast the cauliflower in the preheated oven for 25–30 minutes. Stir the florets halfway through the cooking time to ensure they roast evenly. - Optional Cheesy Twist:
For an extra burst of flavor, sprinkle the cauliflower with grated Parmesan cheese during the last 5 minutes of roasting. This step creates a delicious, cheesy crust. - Serve and Enjoy:
Remove the roasted cauliflower from the oven and let it cool slightly. Garnish with fresh parsley, if desired, and serve warm.
Tips and Variations
Crispier Cauliflower:
If you want even crispier cauliflower, turn on the broiler for the last 2–3 minutes of cooking. Keep a close eye to avoid burning.
Spice Variations:
Experiment with other spices like curry powder, chili flakes, or Italian seasoning for a unique flavor profile.
Add a Crunch:
Toss the cauliflower with a handful of breadcrumbs before roasting for an extra crispy texture.
Vegan Option:
Skip the Parmesan cheese or use a plant-based alternative to make this dish vegan-friendly.
Dipping Sauces:
Serve with garlic aioli, tahini sauce, ranch, or a spicy sriracha mayo for added flavor.
How to Store
Refrigerating:
Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 4 days.
Reheating:
To maintain crispiness, reheat the cauliflower in the oven at 375°F (190°C) for 5–10 minutes. You can also use an air fryer for quick reheating. Avoid microwaving, as it may make the cauliflower soggy.
Freezing:
While not recommended, you can freeze roasted cauliflower for up to 1 month. Reheat directly from frozen in the oven to restore some of the texture.
FAQs
Q: Can I use frozen cauliflower for this recipe?
A: Yes, but ensure the frozen cauliflower is thawed and thoroughly dried before roasting to prevent sogginess.
Q: Can I make this recipe ahead of time?
A: You can prepare and season the cauliflower in advance, storing it in the fridge. Roast it just before serving for the best texture.
Q: How do I know when the cauliflower is done?
A: The cauliflower is ready when the edges are golden brown and crispy. A fork should easily pierce the florets without them falling apart.
Q: Is this recipe keto-friendly?
A: Yes! This recipe is naturally low in carbs and suitable for a keto diet.
This Crispy Roasted Cauliflower recipe is a surefire way to add a burst of flavor and crunch to your meal. Customize it to suit your taste, and enjoy a dish that’s as easy to make as it is delicious!