Roasted Cauliflower (SUPER CRISPY)
This easy and delicious Roasted Cauliflower recipe will be your new go to side dish! Just a handful of ingredients and simple technique will turn this simple cauliflower into a delicious roasted vegetable for your next dinner!
Servings: 4
Ingredients
- 1.5 lbs Cauliflower washed and cut to 3 inch pieces
- 1/2 tsp garlic powder
- 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cayenne pepper optional
- 1/2 cup olive oil divided in half
Instructions
- Preheat oven to 450F. Place an empty baking sheet in the oven to preheat. Meanwhile, prepare the cauliflower by cutting or ripping them into 3 inch florets. If possible, ensure they have a flat side to them so that they form a nice crust on the baking sheet.
- Transfer the cauliflower to a bowl. Season with 1/4 cup of olive oil along with kosher salt, black pepper, garlic powder, paprika, and cayenne pepper, if using. Mix until all the cauliflower is evenly coated in the oil and spices.
- Once the baking sheet is hot, carefully set it on a heatproof surface and drizzle about 1/4 cup of olive oil evenly across the baking sheet.
- Carefully add the cauliflower and place them flat side down on the tray.
- Roast the cauliflower in the oven for 25-30 minutes until crispy, flipping occasionally over once about halfway through cooking.
Notes
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- Cut Your Cauliflower the Same Size: Cutting your cauliflower into similar sizes ensures they will all cook evenly! This is such a simple but effective tip to get the best Roasted Cauliflower.
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- Pre-heat the Baking Sheet: Leave the baking sheet in the oven as it pre-heats. Pre-heating the baking sheet means the surface will be dry and hot; when you place the cut cauliflower on the hot sheet, the high heat will help evaporate any moisture, preventing the cauliflower from cooking in it's juices and steaming. Rather, the cauliflower can roast and caramelize (instead of becoming mushy)!
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- Don't Overcrowd the Baking Sheet: Leaving enough space around your cauliflower is key! When your cauliflower is roasting, it will give off steam - if there isn't enough space for air flow, the steam will end up making your cauliflower mushy. Leaving enough space around each piece ensures they will caramelize and crisp up.
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- Flip Occasionally: Flipping the cauliflower pieces occasionally will help them brown and cook evenly - otherwise, your Roasted Cauliflower can get too dark or roasted on one side only.
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- Depending on your oven, the cooking time may vary. If the cauliflower is not sufficiently crispy by the 30 minute mark, continue roasting in the oven at intervals of 5 minutes until the desired doneness is achieved.
Storage and Reheating
Once cooked, you can store any leftover Roasted Cauliflower in an airtight container in the refrigerator for up to 3 days. Roasted Cauliflower tastes best freshly roasted but if you want to reheat leftovers, you can do so in the microwave, oven, or air fryer.Nutrition
Calories: 47kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 924mg | Potassium: 536mg | Fiber: 4g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 82mg | Calcium: 42mg | Iron: 1mg