Description
Golden, crispy cauliflower florets roasted with a smoky spice blend until caramelized and tender inside. An easy, flavorful side that works for weeknights or entertaining, no frying required.
Ingredients
1 large head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Pinch cayenne pepper (optional)
1 tablespoon chopped fresh parsley, for garnish
Dipping sauce of choice, for serving
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil until lightly coated.
3. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
4. Sprinkle the seasoning blend over the cauliflower and toss well until evenly coated.
5. Spread the cauliflower on the baking sheet in a single layer, making sure not to overcrowd.
6. Roast in the preheated oven for 25–30 minutes, flipping each piece after 15 minutes to ensure even browning.
7. Look for deep golden edges and a crispy texture; florets should be fork-tender and fragrant.
8. Let rest on the baking sheet for 5 minutes before serving to allow the crisp to set.
9. Serve warm with dipping sauce and a sprinkle of fresh parsley.
Notes
Let the cauliflower rest 5 minutes after roasting for crispier edges.
Avoid overcrowding the pan—use two sheets if necessary for larger batches.
To reheat leftovers, use a hot oven or air fryer for 5–8 minutes to bring back the crisp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 2g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy cauliflower, roasted vegetables, healthy snack