Why Make This Recipe
Crispy roasted cauliflower is a delicious and healthy snack or side dish that can easily win over even the pickiest eaters. It’s simple to make, packed with flavor, and provides a satisfying crunch. This dish is perfect for any occasion, whether you’re hosting friends, enjoying a cozy dinner, or looking for a guilt-free munchie. Plus, it’s vegan and can be served with a tasty dipping sauce to elevate the experience.
How to Make Addictive Crispy Roasted Cauliflower
Ingredients:
- 1 large head cauliflower (approx. 2-2.5 lbs)
- 6 tbsp olive oil
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp Old Bay seasoning
- ¼ tsp chili pepper
- 1 tsp fine sea salt
- Freshly ground black pepper, to taste
- Optional garnishes: fresh chopped parsley or chives, lemon wedges
For Optional Creamy Herb Dipping Sauce:
- ½ cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh chives
- 1 small clove garlic, minced
- ½ tsp honey or maple syrup (optional)
- ¼ tsp salt
- â…› tsp black pepper
Directions:
-
Prep Cauliflower
Wash and thoroughly pat dry the cauliflower. Break it into 1 to 1.5-inch bite-sized florets for even cooking. Make sure there is no residual moisture, as this will hinder crisping. -
Oil & Season
In a large bowl, toss the florets with olive oil until they are evenly coated. In a small bowl, mix the cornstarch, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, Old Bay seasoning, chili pepper, sea salt, and black pepper. Whisk these dry ingredients together and sprinkle them over the cauliflower. Toss vigorously for about 2-3 minutes until all florets are coated. -
Preheat Oven & Arrange
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Spread the seasoned cauliflower in a single layer across both sheets, making sure not to overcrowd the florets. Having space between them is vital for crisping. -
Roast to Perfection
Place the baking sheets in the preheated oven and roast for 15 minutes. Afterward, carefully flip or toss the florets with a spatula. Return them to the oven and roast for another 15-20 minutes, or until they’re golden brown, tender on the inside, and crispy on the outside. Keep a close eye on them in the final minutes to avoid burning. -
Prepare Optional Dipping Sauce
As the cauliflower roasts, mix the Greek yogurt, lemon juice, chopped dill, chopped chives, minced garlic, honey or maple syrup (if using), salt, and black pepper in a small bowl. Stir until smooth, taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve. -
Serve Immediately
Transfer the hot, crispy roasted cauliflower to a serving platter. For the best taste, serve immediately. Garnish with fresh parsley or chives and a squeeze of lemon juice. Serve alongside the creamy herb dipping sauce if desired. -
Leftovers and Reheating
Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. To re-crisp, spread it on a baking sheet and reheat in a 375°F (190°C) oven for 5-10 minutes. Avoid reheating in the microwave to keep the cauliflower crispy.
How to Serve Addictive Crispy Roasted Cauliflower
This crispy roasted cauliflower pairs perfectly with a variety of dishes. Serve it as a side with grilled meats, use it as a topping for salads, or enjoy it as a delightful snack on its own. The optional creamy herb dipping sauce adds a lovely touch and complements the flavors beautifully.
How to Store Addictive Crispy Roasted Cauliflower
Store any leftover roasted cauliflower in an airtight container in the fridge. It will stay fresh for up to 3 days. To maintain its crunch, reheat in the oven rather than the microwave.
Tips to Make Addictive Crispy Roasted Cauliflower
- Ensure the cauliflower florets are completely dry before adding oil and seasonings.
- For extra crispiness, try adding a little more cornstarch.
- Don’t overcrowd the baking sheets; this is crucial for achieving that perfect crisp.
Variation
Feel free to experiment with different seasonings! You can use curry powder for a different flavor profile, or add nutritional yeast for a cheesy taste without dairy.
FAQs
Can I use frozen cauliflower for this recipe?
It’s best to use fresh cauliflower, as frozen florets may not crisp up as well.
What can I use instead of cornstarch?
You can substitute cornstarch with arrowroot powder or all-purpose flour for a similar effect.
How can I make this dish spicier?
Add more chili pepper or a dash of cayenne pepper to the seasoning mix for extra heat.
Crispy Roasted Cauliflower
Ingredients
Method
- Wash and thoroughly pat dry the cauliflower. Break it into 1 to 1.5-inch bite-sized florets for even cooking.
- Ensure there is no residual moisture, as this will hinder crisping.
- In a large bowl, toss the florets with olive oil until they are evenly coated.
- In a small bowl, mix the cornstarch, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, Old Bay seasoning, chili pepper, sea salt, and black pepper.
- Whisk these dry ingredients together and sprinkle them over the cauliflower. Toss vigorously for about 2-3 minutes until all florets are coated.
- Preheat your oven to 425°F (220°C).
- Line two large baking sheets with parchment paper.
- Spread the seasoned cauliflower in a single layer across both sheets, making sure not to overcrowd the florets.
- Having space between them is vital for crisping.
- Place the baking sheets in the preheated oven and roast for 15 minutes.
- Carefully flip or toss the florets with a spatula and return them to the oven, roasting for another 15-20 minutes, or until they're golden brown and crispy.
- Keep a close eye on them in the final minutes to avoid burning.
- As the cauliflower roasts, mix the Greek yogurt, lemon juice, dill, chives, garlic, honey or maple syrup (if using), salt, and black pepper in a small bowl.
- Stir until smooth, taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve.
- Transfer the hot, crispy roasted cauliflower to a serving platter.
- Garnish with fresh parsley or chives and a squeeze of lemon juice.
- Serve alongside the creamy herb dipping sauce if desired.