Crispy Roasted Cauliflower Recipe!

Crispy Roasted Cauliflower Recipe

Ingredients:

• 1 medium head of cauliflower (about 4 cups florets)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika (smoked paprika adds extra flavor)

• 1/2 teaspoon dried oregano (optional)

• Salt and pepper, to taste

• 1 tablespoon grated Parmesan cheese (optional, for extra crispiness)

• Fresh parsley or cilantro, chopped (for garnish, optional)

• Lemon wedges (for serving, optional)

Instructions:

1. Preheat the oven:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.

2. Prepare the cauliflower:
   Remove the leaves from the cauliflower and cut it into florets. Try to keep the florets roughly the same size for even cooking.

3. Season the cauliflower:
   In a large mixing bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, oregano (if using), salt, and pepper. Make sure all the florets are evenly coated with the seasoning.

4. Spread on the baking sheet:
   Spread the cauliflower florets in a single layer on the prepared baking sheet. Don’t overcrowd them—if necessary, use two baking sheets to ensure even roasting.

5. Roast the cauliflower:
   Roast the cauliflower in the preheated oven for 25-30 minutes, flipping the florets halfway through. The cauliflower should be golden brown and crispy on the edges when it’s done. For extra crispiness, you can broil it for the last 2-3 minutes—just be sure to keep an eye on it so it doesn’t burn.

6. Optional Parmesan topping:
   If you’re using Parmesan cheese, sprinkle it over the cauliflower in the last 5 minutes of roasting for an extra crispy, cheesy finish.

7. Garnish and serve:
   Once the cauliflower is done, remove it from the oven. Garnish with chopped parsley or cilantro, and serve with lemon wedges for a bright, tangy finish.

Q&A for Common Issues:

Q1: Can I use frozen cauliflower?
A1: Fresh cauliflower is best for this recipe because it holds up well in the oven and gets crispy. If you use frozen cauliflower, you’ll want to thaw and drain it completely to avoid soggy florets.

Q2: Can I add other seasonings or spices?
A2: Definitely! You can experiment with your favorite spices. Some great options are cumin, turmeric, curry powder, or chili flakes for a bit of heat. You could also add a sprinkle of fresh lemon zest for extra zing.

Q3: My cauliflower isn’t crispy enough. What did I do wrong?
A3: To get really crispy cauliflower, make sure:

• The cauliflower florets are well-coated with oil and seasonings.

• You don’t overcrowd the baking sheet. Give the florets some space to allow the air to circulate around them.

• If the cauliflower is not crispy enough, try increasing the temperature slightly and broil for the last few minutes of cooking.

Q4: Can I make this ahead of time?
A4: Roasted cauliflower is best served fresh to keep the crispy texture. However, you can roast it ahead of time and reheat it in a hot oven for 5-10 minutes to restore some of the crispiness.

Q5: Can I make this recipe vegan?
A5: Yes! Simply skip the Parmesan cheese, or use a dairy-free alternative like nutritional yeast to add a cheesy flavor.

Q6: How can I make the cauliflower even crispier?
A6: For an extra crispy finish, try dusting the cauliflower with a small amount of cornstarch or rice flour before roasting. This creates a light, crispy coating as it cooks.

This Crispy Roasted Cauliflower is a great way to enjoy a healthy, flavorful vegetable! It’s perfect as a snack, side dish, or even tossed into a salad. Enjoy! 😋