How to Roast Cauliflower for the Best Crunchy Texture
This crispy roasted cauliflower recipe is the perfect balance of flavor and texture. It features perfectly seasoned florets roasted until golden brown and irresistibly crunchy on the edges. Finished with a hint of Parmesan and fresh parsley, this dish makes a healthy, flavorful side or snack that fits any diet. Whether you’re pairing it with protein, tossing it in a salad, or enjoying it straight from the pan, this is cauliflower like you’ve never had before.
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, cumin, onion powder, salt, and pepper until evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
Remove from oven and immediately sprinkle with Parmesan cheese, if using, and a squeeze of lemon juice.
Garnish with fresh parsley and serve warm.
Notes
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Make Ahead: Prep and cut cauliflower up to 2 days in advance. Store in an airtight container in the fridge.
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Storage: Keep leftovers in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes to regain crispness.
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Dairy-Free/Vegan Option: Omit Parmesan and use nutritional yeast instead.
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Add-Ons: Try adding a drizzle of tahini, sriracha, or a sprinkle of za’atar for variation.
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Serving Ideas: Serve with dips, over rice bowls, in tacos, or as a topping for soup or pasta.