🥦🔥 Crispy Roasted Cauliflower
Servings: 4
Vegan / Gluten-Free / Low-Carb
Ingredients:
- 1 large head of cauliflower, cut into bite-size florets
- 2–3 tbsp olive oil (or avocado oil)
- ½ tsp garlic powder
- ½ tsp smoked paprika (or regular)
- Salt & black pepper to taste
- Optional: pinch of chili flakes, cumin, curry powder, or za’atar
- Optional toppings: fresh parsley, lemon zest, Parmesan, tahini drizzle
🔥 Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Prep cauliflower:
Pat florets dry with a paper towel (moisture = steam = no crisp). Toss them in a bowl with olive oil, garlic powder, paprika, salt, and pepper. Mix well to coat evenly. - Roast:
Spread cauliflower on the sheet in a single layer — give them space so they roast, not steam. Roast for 25–35 minutes, flipping halfway, until golden brown and crispy on the edges. - Finish:
Optional: Toss with lemon juice, Parmesan, or a little extra olive oil before serving. You can also hit it with a drizzle of balsamic glaze, tahini sauce, or chimichurri if you’re feeling fancy.
💡 Bonus Flavor Twists:
- Buffalo Style: Toss in buffalo sauce after roasting + ranch dip on the side
- Parmesan Herb: Sprinkle grated parm + Italian herbs in the last 5 mins
- Middle Eastern Vibes: Add cumin, coriander, turmeric, serve with yogurt sauce
- Asian-Inspired: Roast plain, then toss in soy sauce, sesame oil & chili crisp
Want to turn this into a full cauliflower “steak” meal, or toss it into a grain bowl or wrap? I’ve got ideas on deck 😎
