why make this recipe
I love how oven roasted cauliflower turns simple ingredients into something cozy. The edges get crisp. The inside stays tender. You get a snack, a side, or a salad topper in one tray. They are fast and forgiving. I often pile them on a bowl of greens or use them as a crunchy topping for a delicious 5-minute avocado toast for a quick lunch.
how to make Crispy Oven Roasted Cauliflower Recipe – Easy & Delicious
Ingredients:
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika (optional for extra flavor)
¼ teaspoon red pepper flakes (optional for spice)
2 tablespoons grated parmesan (optional for a cheesy version)
Directions:
1️⃣ Preheat the Oven — Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
2️⃣ Prepare the Cauliflower — Wash and thoroughly pat dry the cauliflower. Cut into bite-sized florets for even roasting.
3️⃣ Season the Cauliflower — In a large bowl, toss the florets with olive oil, salt, pepper, garlic powder, smoked paprika, and red pepper flakes. If using parmesan, add it now.
4️⃣ Arrange on a Baking Sheet — Spread the cauliflower evenly in a single layer. Leave space so the florets can crisp.
5️⃣ Roast the Cauliflower — Bake for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
6️⃣ Serve & Enjoy — Serve immediately as a side, snack, or salad topper. For a cozy weeknight, try tossing these with Boursin cheese pasta for a quick comforting dinner.
how to serve Crispy Oven Roasted Cauliflower Recipe – Easy & Delicious
Serve them hot for the crispiest bite. Drizzle with a squeeze of lemon. Add a sprinkle of extra parmesan if you like. They pair well with soups and bowls. Try them next to a steaming bowl of crack chicken noodle soup. I also toss cooled florets into grain salads for texture.
how to store Crispy Oven Roasted Cauliflower Recipe – Easy & Delicious
Cool to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat on a baking sheet at 400°F for 8–10 minutes to restore crispiness. You can also chop them and fold into casseroles or bakes for up to 3 days. They add a nice bite to a reheated cowboy casserole.
tips to make Crispy Oven Roasted Cauliflower Recipe – Easy & Delicious
Dry the cauliflower well. Wet florets steam instead of roast. Use a hot oven so the edges crisp fast. Spread in a single layer. Do not crowd the pan. Toss with parmesan at the end for a crunch boost. For extra char, broil 1–2 minutes at the end while watching closely. If you want a snack plate, serve with crunchy sourdough discard crackers and a tangy dip.
variation (if any)
Make it spicy. Add cayenne to the seasoning. Make it smoky. Use smoked paprika and a dash of cumin. Make it cheesy. Toss with shredded cheddar before baking. Make it Indian-inspired. Add curry powder and a squeeze of lime before serving.
FAQs
Q: Can I roast cauliflower at a lower temperature?
A: Yes. You can roast at 400°F, but the florets will need 5–10 extra minutes. The edges will be less crisp.
Q: Can I use frozen cauliflower?
A: I do not recommend frozen for this recipe. Frozen holds moisture and will steam. Fresh gives the best crisp.
Q: Will this be spicy with red pepper flakes?
A: The red pepper flakes add a gentle heat. Increase them if you want more kick. You can leave them out for a kid-friendly version.
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Crispy Oven Roasted Cauliflower
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Deliciously crisp on the outside and tender on the inside, this oven roasted cauliflower recipe is a versatile side, snack, or salad topper.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional for extra flavor)
- ¼ teaspoon red pepper flakes (optional for spice)
- 2 tablespoons grated parmesan (optional for a cheesy version)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash and thoroughly pat dry the cauliflower. Cut into bite-sized florets for even roasting.
- In a large bowl, toss the florets with olive oil, salt, pepper, garlic powder, smoked paprika, and red pepper flakes. If using parmesan, add it now.
- Spread the cauliflower evenly in a single layer on the baking sheet, leaving space so the florets can crisp.
- Bake for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
- Serve immediately as a side, snack, or salad topper.
Notes
For extra char, broil 1–2 minutes at the end, watching closely. Serve hot for the crispiest bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cauliflower, roasted cauliflower, crispy snack, healthy side dish, vegetarian recipes
