Description

This Crispy Roasted Cauliflower recipe features tender, flavorful cauliflower florets seasoned with a blend of smoked paprika, garlic, onion powders, and a hint of cayenne pepper. Roasted to perfection in the oven until golden and crispy, and optionally topped with Parmesan cheese or nutritional yeast for a savory finish. A healthy, delicious side dish that’s easy to prepare and perfect for any meal.

Ingredients

Scale

Cauliflower

1 large head of cauliflower, cut into florets

Seasoning & Topping

3 tbsp olive oil
1/4 cup grated Parmesan cheese (optional; for vegans, use nutritional yeast)
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare seasoning mixture: In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix thoroughly to create a flavorful coating.
Coat cauliflower: Add the cauliflower florets to the bowl and toss them in the seasoned oil mixture until each floret is evenly coated with spices.
Arrange florets for roasting: Spread the coated cauliflower in a single layer on the lined baking sheet, making sure the pieces don’t overlap to allow for even roasting and crispiness.
Roast the cauliflower: Place the baking sheet in the preheated oven and roast for 25-30 minutes. About halfway through, flip the florets to promote even browning and crisp texture.
Add cheese or nutritional yeast: If using, sprinkle grated Parmesan cheese or nutritional yeast over the roasted cauliflower and return to the oven for an additional 2 minutes to let it melt and enhance the flavor.
Garnish and serve: Remove from the oven, sprinkle freshly chopped parsley on top for a fresh finish, and serve the cauliflower hot.

Notes

You can omit the Parmesan cheese or substitute with nutritional yeast for a vegan version.
Adjust cayenne pepper amount to control spiciness according to your preference.
Make sure florets are spread out in a single layer to achieve maximum crispiness.
Leftover roasted cauliflower can be stored in an airtight container in the fridge for up to 3 days and reheated in an oven or air fryer for best texture.