Crispy Roasted Cauliflower

by

## Crispy Roasted Cauliflower

This recipe focuses on the dry-heat method, ensuring you get that golden-brown crunch without the sogginess.

  • Prep time: 10 minutes

  • Cook time: 25–30 minutes

  • Servings: 4 people

### Ingredients

  • 1 large head of cauliflower (cut into bite-sized florets)

  • 3 tbsp Extra virgin olive oil

  • 1 tsp Garlic powder

  • 1/2 tsp Smoked paprika (for color and depth)

  • 1/2 tsp Sea salt

  • 1/4 tsp Black pepper

  • Optional: 1/4 cup Grated Parmesan cheese (added in the last 5 minutes)

### Instructions

  1. Preheat & Prep: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.

  2. Dry the Cauliflower: This is the “secret sauce.” Ensure your florets are bone-dry after washing. Excess water equals steam, and steam equals mush.

  3. Season: In a large bowl, toss the florets with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

  4. Spread Out: Arrange the cauliflower on the baking sheet in a single layer. Do not crowd the pan; if they are touching too much, they will steam instead of roast.

  5. Roast: Bake for 25–30 minutes. Use a spatula to toss them halfway through to ensure even browning.

  6. Finish: If using Parmesan, sprinkle it over the top during the last 5 minutes of roasting. Serve hot!

### Nutritional Info (Per Serving)

  • Calories: 120 kcal

  • Fat: 9g

  • Carbs: 8g

  • Fiber: 3g

  • Protein: 3g

### Health Benefits

  • High in Choline: Essential for brain development and liver function.

  • Sulforaphane: A plant compound that may reduce the risk of certain chronic diseases.

  • Low Carb/Keto Friendly: A perfect substitute for potatoes or grains.

### Pro Tips for Maximum Crunch

  • High Heat is Non-Negotiable: You need at least 200°C–220°C. Anything lower won’t caramelize the natural sugars effectively.

  • Uniform Size: Cut your florets into similar sizes so they all finish cooking at the same time.

  • Don’t Skimp on Oil: Every nook and cranny of the floret needs a light coating of oil to crisp up.

### Q&A

Q: Can I use frozen cauliflower? A: Yes, but it won’t be quite as crispy. Roast it straight from frozen (don’t thaw) at a slightly higher temp, and expect a softer interior.

Q: Why is my cauliflower mushy? A: You likely overcrowded the pan or didn’t dry the cauliflower well enough after washing. Space is your friend!

Q: How do I store leftovers? A: Keep them in an airtight container for up to 3 days. To regain the crunch, reheat them in an air fryer or oven rather than the microwave.

Leave a Comment