Name: Crispy Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Global
Ingredients: 1 medium head of cauliflower; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika (or regular paprika)

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Crispy roasted cauliflower is a simple, satisfying dish that turns a humble vegetable into a mouthwatering side or even a main course. With just a few pantry ingredients, I get tender florets with golden, crispy edges that are packed with flavor.

Crispy Roasted Cauliflower

Why You’ll Love This Recipe

I love how incredibly easy and versatile this recipe is. It uses minimal ingredients, comes together quickly, and fits perfectly into a variety of meals—whether I serve it as a snack, a side dish, or a meatless main. Roasting brings out the natural sweetness of cauliflower while adding a crispy texture that’s hard to resist. Plus, it’s a healthy and satisfying option I can feel good about eating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium head of cauliflower
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular paprika)

Directions

I preheat my oven to 425°F (220°C).
I wash and cut the cauliflower into bite-sized florets.
In a large bowl, I toss the cauliflower with olive oil, garlic powder, and paprika until evenly coated.
I spread the cauliflower on a baking sheet in a single layer, making sure the pieces aren’t overcrowded.
I roast it for 25–30 minutes, flipping halfway through, until the edges are golden and crispy.
I serve immediately while hot and crispy.

Servings and timing

This recipe serves 4 people as a side dish.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Sometimes I like to sprinkle Parmesan cheese over the cauliflower during the last 5 minutes of roasting for a cheesy twist. If I’m in the mood for heat, I add a pinch of chili flakes or cayenne. I’ve also swapped out paprika for curry powder to give it a more exotic flavor. The base is so adaptable, it’s easy for me to mix and match flavors to suit any meal.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to restore the crispiness—about 8–10 minutes at 375°F (190°C). I avoid the microwave because it makes the cauliflower soggy.

FAQs

How do I make the cauliflower extra crispy?

I make sure to dry the cauliflower well before roasting and spread the florets out on the baking sheet without overcrowding. That way, they roast instead of steam.

Can I use frozen cauliflower?

Yes, I can, but I always thaw and dry it thoroughly first. Fresh cauliflower gives the best texture, though.

What sauces go well with roasted cauliflower?

I like dipping it in garlic aioli, tahini sauce, or even a spicy sriracha mayo. It also tastes great tossed in buffalo or BBQ sauce.

Is this recipe vegan?

Yes, all the ingredients are plant-based, so it’s naturally vegan and dairy-free.

Can I roast the cauliflower ahead of time?

I can roast it a few hours ahead and reheat it in the oven just before serving. It won’t be quite as crispy as fresh out of the oven, but it’s still delicious.

Conclusion

Crispy roasted cauliflower is one of my favorite go-to dishes when I want something healthy, flavorful, and easy to make. Whether I’m looking for a tasty side or a meatless option, this recipe always delivers. I love how customizable it is, and it’s a dish I keep coming back to again and again.