Ingredients (serves ~3–4)
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1 large head of cauliflower, cut into medium-sized florets.
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2–3 tablespoons extra virgin olive oil (or oil of choice).
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Salt (to taste) and freshly ground black pepper (to taste).
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1 teaspoon garlic powder (optional, for extra flavor).
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1 teaspoon smoked paprika or regular paprika (optional — for smoky or warm flavor).
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(Optional for crunch + flavor) ½ cup panko breadcrumbs.
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(Optional) Grated Parmesan cheese — for added savory taste, or skip for vegan/vegetarian version.
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(Optional finishing touches) Fresh lemon juice, chopped fresh herbs (parsley, cilantro, etc.), red chili flakes or herbs for garnish.
Equipment
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Oven
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Baking sheet (preferably rimmed)
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Parchment paper or silicone mat (optional, but helps with cleanup and prevents sticking)
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Large mixing bowl
Directions
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Preheat oven: Preheat your oven to 425 °F (≈ 220 °C).
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Prepare cauliflower: Wash cauliflower, remove leaves/core, and cut into medium-sized, roughly uniform florets (about 1–1.5 inch pieces works well). Uniform sizing helps with even cooking.
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Dry thoroughly: After washing, pat the florets dry with paper towels — removing excess moisture helps achieve crispiness instead of soggy steam.
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Season & coat: In a large bowl, drizzle the florets with olive oil and toss to coat. Add salt, pepper, garlic powder, and smoked paprika (if using). Mix well to ensure even coating.
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(Optional) Add crunch layer: If you want extra crunch, add panko breadcrumbs (and Parmesan if using) to the seasoned florets — toss until each floret is evenly coated.
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Arrange on baking sheet: Spread the florets out in a single layer on a parchment-lined (or lightly greased) baking sheet. Important: do not overcrowd — leave space between pieces so air can circulate and they crisp instead of steam.
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Roast: Place the baking sheet in preheated oven. Roast for 20–25 minutes, then flip the florets halfway through to ensure even browning and crisping.
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Optional broil/finish (for extra crisp): For more crispiness, you can optionally broil for the last 1–2 minutes — but watch carefully to avoid burning.
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Serve & garnish: Remove from oven. While still warm, you may squeeze fresh lemon juice, sprinkle chopped herbs, grated Parmesan, or a dash of chili flakes for flavor. Serve as a side dish, snack, or part of a main meal.
❓ Frequently Asked Questions & Answers (Q/A)
Q: Why is roasting at high heat (425 °F / 220 °C) recommended?
A: High heat encourages caramelization and browning on the cauliflower’s edges, which gives it that desirable crispy texture and a deeper, richer flavor.
Q: What’s the importance of drying the cauliflower before roasting?
A: Cauliflower holds a lot of water; if not thoroughly dried, the water will steam during roasting, making florets soft or soggy rather than crispy. Dry florets ensure crispiness.
Q: Can I skip the breadcrumbs / Parmesan — still get crispy cauliflower?
A: Yes — breadcrumbs and Parmesan are optional. Even just olive oil, salt, pepper and spices will roast up crispy if you follow the high heat + proper spacing + flipping instructions. The crunch will be a bit different (less “crusty breaded” and more charred / roasted).
