Introduction

Crispy roasted cauliflower is an easy and flavorful side dish that brings out the natural sweetness of the vegetable with a satisfyingly crunchy texture. Seasoned with garlic, smoked paprika, and a touch of Parmesan, it’s perfect for weeknight dinners or entertaining guests.

A white square plate holds several large pieces of roasted cauliflower with a rich golden-brown crust on their tops and edges, showing a crispy texture. The cauliflower pieces have a warm yellowish tone on the softer parts and a darker, almost caramelized color on the roasted areas. Fresh green parsley leaves are sprinkled all over the cauliflower and plate, adding a bright contrast to the warm colors. The background is a smooth white marbled texture, and the lighting highlights the crispiness and freshness of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower, cut into florets
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional for serving)
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Step 3: Spread the cauliflower in a single layer on the prepared baking sheet, making sure the florets are not crowded.
Step 4: Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
Step 5: Remove from the oven and, if desired, sprinkle with grated Parmesan cheese while hot. Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra crispiness, make sure the cauliflower florets are well spaced and not touching each other on the baking sheet.
Try adding a pinch of cayenne pepper for a spicy kick.
Substitute Parmesan with nutritional yeast for a vegan option.
Use fresh garlic minced instead of garlic powder for a stronger flavor.

Storage

Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven at 350°F (175°C) to help maintain crispiness. Microwaving may cause it to become soft.

How to Serve

The image shows a white plate filled with roasted cauliflower florets that have a golden brown crispy surface with darker charred spots. Each cauliflower piece is light yellow with a textured, slightly crunchy appearance on top and softer white stems underneath. Bright green chopped parsley is sprinkled over the cauliflower, adding a fresh pop of color to the warm-toned dish. The plate sits on a white marbled surface, enhancing the dish’s vibrant textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast other vegetables the same way?

Yes, many vegetables like broccoli, Brussels sprouts, and carrots can be roasted similarly with olive oil and your choice of seasonings for a delicious side dish.

How do I make the cauliflower crispier?

Ensuring the florets are dry before tossing in oil and not overcrowding the baking sheet helps them roast evenly and turn crispy. Also, flipping them halfway through promotes even browning.

Crispy Roasted Cauliflower Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

This Crispy Roasted Cauliflower recipe delivers perfectly golden and flavorful cauliflower florets with a deliciously crispy texture. Tossed with olive oil and aromatic spices, then roasted to perfection, it makes an excellent low-carb side dish or a healthy snack. Optionally topped with Parmesan cheese and fresh parsley for an added savory and fresh finish.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cauliflower

1 large head cauliflower, cut into florets

Seasoning

3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Garnish

1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and promote even cooking.
Toss the cauliflower: In a large bowl, combine the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss well until every floret is evenly coated with the seasoning mixture.
Arrange the cauliflower: Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for proper roasting and crispiness.
Roast until crispy: Place the baking sheet in the oven and roast the cauliflower for 25-30 minutes. Flip the florets halfway through cooking to ensure they brown and crisp up on all sides.
Add cheese and garnish: Once roasted and golden brown, remove the cauliflower from the oven. While still hot, sprinkle with grated Parmesan cheese if using, and garnish with freshly chopped parsley before serving.

Notes

For extra crispiness, avoid overcrowding the baking sheet.
Adjust seasoning according to taste, adding more garlic powder or smoked paprika for stronger flavor.
Parmesan is optional but adds a nice savory touch.
Store leftovers in an airtight container and reheat in the oven to retain crispness.

Keywords: Crispy roasted cauliflower, roasted vegetables, healthy side dish, easy cauliflower recipe, gluten free side, vegetarian