Introduction
If you think cauliflower is bland, this recipe will change your mind. High heat transforms it into crispy, caramelized perfection with nutty, slightly sweet flavor and irresistible crunch. It’s hearty enough to be the star of your plate and pairs beautifully with dips, salads, or grain bowls.
🛒 Ingredients
- 1 large head of cauliflower (cut into bite-sized florets)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin (optional, but adds depth)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons cornstarch (for extra crispiness)
- ¼ teaspoon chili flakes (optional, for heat)
- 1 tablespoon lemon juice (for finishing)
- Fresh parsley (for garnish)
- 2–3 tablespoons grated Parmesan (optional)
🔪 Preparation Method
- Preheat the oven to 425°F (220°C).
High heat is key for crispiness. - Dry the cauliflower thoroughly.
After washing, pat it completely dry. Moisture prevents browning. - Season the florets.
In a large bowl, toss cauliflower with olive oil.
In a separate small bowl, mix garlic powder, smoked paprika, cumin, salt, pepper, chili flakes, and cornstarch.
Sprinkle over cauliflower and toss until evenly coated. - Arrange for roasting.
Spread florets on a baking sheet in a single layer. Do not overcrowd—space allows crisping.
🔥 Cooking Instructions
- Roast for 25–30 minutes, flipping halfway through.
- Broil for the last 2–3 minutes for extra crispy edges (watch carefully to avoid burning).
- Remove from oven and immediately drizzle with lemon juice.
- Sprinkle with fresh parsley and Parmesan (if using).
💡 Pro Tips for Maximum Crispiness
- Use a metal baking sheet, not glass.
- Don’t line with foil (parchment is okay).
- For ultra-crispy texture, preheat the baking sheet in the oven before adding cauliflower.
- Avoid overcrowding—use two trays if needed.
🍽️ Serving Ideas
- Dip in garlic yogurt sauce or spicy aioli
- Add to tacos with slaw
- Toss into grain bowls with quinoa
- Serve as a side with roasted potatoes