Easy Crispy Roasted Cauliflower Recipe
Craving a veggie side dish? This crispy roasted cauliflower is tossed in olive oil and garlic and roasted until golden and crispy.
Equipment
- Large rimmed baking sheet
- Chef's Knife
- large mixing bowl
- spatula
Ingredients
- 1 large head fresh cauliflower cut into bite-sized florets, cut to uniform size
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons fresh parmesan cheese freshly grated (optional, for garnish)
- 1 tablespoon fresh parsley optional, for garnish, chopped
Instructions
- Preheat the oven to 425°F. For the crispiest cauliflower, place a large rimmed baking sheet in the oven while it heats up.
- Pat the chopped cauliflower florets dry. Add to a large mixing bowl.
- Add extra virgin olive oil, garlic powder, smoked paprika, kosher salt and black pepper. Toss to coat evenly.
- Remove the hot baking sheet from the oven. Arrange cauliflower in a single layer on the pan. Be careful not to crowd the florets.
- Roast for 25 to 30 minutes. Flip florets with a spatula halfway through the cooking time.
- Remove from the oven when cauliflower is fork-tender and deeply browned around the edges.
- Serve immediately with a garnish of freshly grated parmesan cheese and chopped parsley (if desired).
Nutrition
Calories: 143kcalCarbohydrates: 8gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 666mgPotassium: 456mgFiber: 3gSugar: 3gVitamin A: 228IUVitamin C: 71mgCalcium: 65mgIron: 1mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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