Crispy Roasted Cauliflower
A golden, crunchy cauliflower recipe with crispy edges and tender centers — simple, flavorful, and seriously addictive.
Ingredients
1 large head cauliflower, cut into florets
3 tbsp olive oil
3 tbsp breadcrumbs (panko works best)
2 tbsp grated Parmesan cheese (optional)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp chili flakes (optional)
Fresh parsley or lemon wedges for serving
Instructions
Preheat the oven
Heat oven to 220°C (425°F). Line a baking tray with parchment paper.
Prepare the cauliflower
Wash and dry the florets very well. Dry cauliflower gets crispier.
Season
In a large bowl, toss cauliflower with olive oil, garlic powder, paprika, onion powder, salt, pepper, and chili flakes.
Add crunch
Sprinkle in breadcrumbs and Parmesan. Toss until every floret is coated.
Roast
Spread cauliflower in a single layer on the tray.
Roast for 30–35 minutes, flipping halfway through, until deeply golden and crispy on the edges.
Serve
Finish with fresh parsley and a squeeze of lemon juice if desired.
Optional Dipping Sauce
Mix together:
3 tbsp mayonnaise or Greek yogurt
1 tsp Dijon mustard
1 tsp honey
½ tsp garlic powder
Tips for Extra Crispiness
Don’t overcrowd the pan.
Use convection/fan mode if available.
Broil for the last 2–3 minutes for extra crunch.
Enjoy it as a snack, side dish, or even stuffed into wraps or tacos.
