Ingredients: |
Ingredients: 1 medium head of cauliflower – Cut into florets or into thick “steaks” for extra bite
3 tablespoons olive oil – Helps crisp up the cauliflower and adds flavor
1 teaspoon garlic powder – Adds savory depth to the cauliflower
1 teaspoon smoked paprika – For a smoky, rich flavor
1/2 teaspoon onion powder – Enhances the overall flavor profile
1/2 teaspoon ground turmeric – Adds an earthy flavor and vibrant color
Salt and black pepper – To taste, enhancing the flavor
1/4 teaspoon red pepper flakes (optional) – For a slight kick of heat
1/4 cup grated Parmesan cheese (optional) – For extra crispiness and flavor (can be omitted for a dairy-free version)
1 tablespoon chopped fresh parsley (optional) – For garnish and color
Lemon wedges – To squeeze over the roasted cauliflower for a fresh burst of flavor
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Directions: |
Directions:Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup or lightly grease it.
Prepare the cauliflower: Wash the cauliflower and remove the leaves. Cut it into even-sized florets, or slice it into thick steaks (about 1 inch thick). Ensure the pieces are uniform in size to ensure even roasting.
Toss with seasonings: In a large bowl, combine the cauliflower florets with olive oil, garlic powder, smoked paprika, onion powder, turmeric, salt, pepper, and red pepper flakes. Toss until the cauliflower is well-coated in the oil and spices.
If you’re using Parmesan, add it now and toss to coat as well.
Arrange on the baking sheet: Spread the cauliflower evenly on the prepared baking sheet in a single layer.
Make sure the florets aren’t crowded to ensure that they roast evenly and get crispy on all sides.
Bake: Roast the cauliflower for 25-30 minutes, flipping the pieces halfway through the baking time. The cauliflower should be golden brown and crispy on the edges.
If you like it extra crispy, leave it in the oven for an additional 5 minutes, keeping a close eye on it.
Serve: Once the cauliflower is perfectly crispy, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and freshness.
Serve with lemon wedges on the side for a tangy finish.
Tips for Extra Crispy Baked Cauliflower
High heat: Roasting cauliflower at a high temperature (425°F or 220°C) helps it develop a golden, crispy texture.
The high heat caramelizes the sugars in the cauliflower, making it both tender and crispy.
Don’t overcrowd the pan: Spread the cauliflower out in a single layer on the baking sheet.
If the pieces are too close together, they’ll steam instead of roasting, which results in soggy florets rather than crispy ones.
Flipping is key: Flip the cauliflower halfway through roasting to ensure that all sides become golden and crispy.
Optional coating: For an extra crispy coating, you can dip the cauliflower florets in a light batter or breadcrumbs before baking. |
This recipe for Crispy Roasted Cauliflower is from