🥦 Crispy Roasted Cauliflower
Ingredients
1 large head of cauliflower (cut into florets)
3 tbsp olive oil
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika (smoked paprika is even better)
½ tsp turmeric (optional, for color & flavor)
2 tbsp cornstarch (this helps make it extra crispy)
Instructions
Preheat oven
Set your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Prep the cauliflower
Wash and dry the florets well—drying is key for crispiness.
Season & coat
In a large bowl:
Toss cauliflower with olive oil
Add salt, pepper, garlic powder, paprika, and turmeric
Sprinkle in cornstarch and mix until evenly coated
Arrange properly
Spread the florets on the baking sheet in a single layer. Don’t overcrowd them (this prevents steaming).
Roast
Bake for 25–35 minutes, flipping halfway through, until:
Deep golden brown
Crispy edges
Optional finish (recommended)
Squeeze fresh lemon juice over top
Sprinkle chopped parsley
Add grated parmesan if you like
🔥 Extra Tips for Maximum Crispiness
Use a hot oven—this is crucial
Don’t skip the cornstarch
Space them out well on the tray
For extra crunch: broil for 2–3 minutes at the end
🍽️ Flavor Variations
Spicy: Add chili flakes or cayenne
Garlic Parmesan: Toss with parmesan after roasting
Middle Eastern: Add cumin + coriander + a drizzle of tahini
Honey glaze: Light drizzle of honey in the last 5 minutes
