Golden, crispy on the outside and tender on the inside, this Crispy Roasted Cauliflower is so flavorful and satisfying it might just steal the spotlight from meat. Roasted at high heat with bold spices and olive oil, every bite delivers deep, savory flavor with irresistible crunch. It’s the perfect side dish, a hearty vegetarian main, or a guilt-free snack you’ll crave again and again.
Ingredients
1 large head cauliflower, cut into bite-size florets
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin (optional, for depth)
½ teaspoon chili flakes (optional, for heat)
Salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan cheese (optional, for extra crispiness)
Fresh parsley or lemon zest, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the cauliflower: Place the florets in a large bowl. Drizzle with olive oil and toss until evenly coated.
Season generously: Add garlic powder, smoked paprika, cumin, chili flakes, salt, and pepper. Toss well so every piece is well seasoned.
Arrange for crispiness: Spread the cauliflower in a single layer on the baking sheet. Avoid overcrowding to ensure proper roasting.
Roast: Bake for 25–30 minutes, flipping halfway through, until deeply golden and crispy at the edges.
Optional finish: Sprinkle with Parmesan during the last 5 minutes of roasting for extra crunch and flavor.
Serve hot: Garnish with fresh parsley or lemon zest and enjoy immediately.
Serving Ideas
Serve as a stand-alone vegetarian main with a tahini or garlic yogurt sauce
Pair with grilled chicken, fish, or steak as a bold side dish
Add to grain bowls, wraps, or salads for extra texture and flavor