This golden, crispy roasted cauliflower transforms an ordinary vegetable into an extraordinary dish with aromatic spices and optional Parmesan cheese for the perfect caramelized finish.
Recipe Details
Ingredients
- 1 large head (about 1kg) fresh cauliflower, cut into florets
- 30ml extra virgin olive oil
- 5ml garlic powder
- 2.5ml onion powder
- 2.5ml sweet paprika
- 1.25ml fine sea salt
- 1.25ml freshly ground black pepper
- 60ml freshly grated Parmesan cheese (optional)
Instructions
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Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
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Remove the leaves and core from 1 large head (about 1kg) fresh cauliflower, then cut into uniform florets about 2.5cm (1 inch) in size. Wash thoroughly and pat completely dry with paper towels - moisture will prevent proper browning.
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In a large mixing bowl, drizzle 1 large head (about 1kg) fresh cauliflower with 30ml extra virgin olive oil. Add 5ml garlic powder, 2.5ml onion powder, 2.5ml sweet paprika, 1.25ml fine sea salt, and 1.25ml freshly ground black pepper. Toss vigorously with your hands or a large spoon until every piece is evenly coated with oil and spices.
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If using 60ml freshly grated Parmesan cheese (optional), add it to the bowl and toss again to distribute evenly among the florets.
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Arrange the seasoned cauliflower in a single layer on the prepared baking sheet, ensuring pieces don't overlap. Overcrowding will cause steaming instead of roasting.
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Roast for 30-35 minutes, flipping once halfway through, until the cauliflower is golden brown with crispy edges and tender when pierced with a fork. The tips should be beautifully caramelized.
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Remove from oven and let cool for 2-3 minutes before transferring to a serving dish. Serve immediately while hot and crispy.
Tips
Size Matters: Cut florets uniformly for even cooking. Pieces that are too large will be undercooked in the center, while tiny pieces may burn.
Dry Thoroughly: Pat cauliflower completely dry after washing. Excess moisture creates steam, preventing the golden browning that makes this dish special.
Don't Overcrowd: Use two baking sheets if necessary. Crowded vegetables steam instead of roast, resulting in soggy rather than crispy cauliflower.
Parmesan Timing: Add cheese in the last 10 minutes of cooking if you prefer it less browned, or toss with the cauliflower from the start for deeper flavor.
Flavor Variations: Try different spice blends like curry powder, za'atar, or everything bagel seasoning for exciting flavor profiles.
Storage: Leftover roasted cauliflower keeps in the refrigerator for 3-4 days and can be reheated in a 200°C (400°F) oven for 5-10 minutes to restore crispiness.
Serving Ideas: Serve as a side dish with roasted meats, toss with pasta and additional Parmesan, or add to grain bowls and salads for extra nutrition and flavor.