Crispy Roasted Cauliflower

Crispy Roasted Cauliflower

Ingredients

• 1 medium cauliflower, cut into bite-size florets

• 3 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika (smoked if you have it)

• 2 tbsp cornstarch (secret for extra crisp!)

• Optional: grated Parmesan, chili flakes, lemon wedges

Instructions

1. Preheat oven to 220°C / 425°F. Line a baking tray with parchment paper.

2. Dry the cauliflower well (very important for crispiness).

3. In a bowl, toss florets with olive oil.

4. Sprinkle salt, pepper, garlic powder, paprika, and cornstarch. Toss until evenly coated.

5. Spread cauliflower in a single layer (no crowding).

6. Roast for 30–35 minutes, flipping halfway, until golden and crispy.

7. Optional: sprinkle Parmesan in the last 5 minutes.

8. Finish with lemon juice or chili flakes if desired.

Q & A

Q: Why use cornstarch?
A: It absorbs moisture and creates a crunchy outer layer.

Q: Can I make it in an air fryer?
A: Yes! 200°C / 400°F for 15–18 minutes, shaking halfway.

Q: How do I keep it from getting soggy?
A: Dry the cauliflower well and don’t overcrowd the pan.

Q: Is this keto-friendly?
A: Yes—skip cornstarch or replace with almond flour.

Q: Best dipping sauce?
A: Garlic yogurt, spicy mayo, or tahini sauce.