🥦 Crispy Roasted Cauliflower (Oven-Baked)
📝 Ingredients:
1 large head of cauliflower (cut into florets)
3 tbsp olive oil
3 cloves garlic (minced)
1 tsp paprika (smoked if possible)
½ tsp turmeric (optional, for color & flavor)
½ tsp black pepper
1 tsp salt (adjust to taste)
½ tsp chili flakes (optional, for heat)
2 tbsp grated Parmesan (optional, but amazing)
1 tbsp lemon juice (for finishing)
Fresh parsley (optional, for garnish)
👩🍳 Instructions:
Preheat oven to 220°C (425°F).
Line a baking tray with parchment paper.
Prep cauliflower
Wash, dry well, and cut into medium-sized florets (not too small so they don’t burn).
Season
In a large bowl, mix olive oil, garlic, paprika, turmeric, salt, pepper, and chili flakes.
Toss cauliflower until fully coated.
Arrange
Spread florets in a single layer (very important for crispiness—don’t overcrowd).
Roast
Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy edges form.
Finish
Sprinkle Parmesan (if using) in the last 5 minutes.
Drizzle with lemon juice and garnish with parsley before serving.
🔥 Tips for EXTRA crispiness:
Dry the cauliflower really well before seasoning
Use high heat (don’t lower it!)
Don’t overcrowd the tray
For even more crunch: add 2 tbsp breadcrumbs before baking
😋 Optional Sauce (Quick Dip):
Mix:
3 tbsp yogurt
1 tbsp mayonnaise
1 tsp mustard
pinch of salt + garlic powder
