Crispy Roasted Cauliflower (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 medium cauliflower (about 2 pounds)
02 -
2 fresh garlic cloves
03 -
3-4 tablespoons (50ml) olive oil or vegetable oil
→ Seasonings
04 -
1 teaspoon sweet paprika
05 -
1 teaspoon smoked paprika (optional but highly recommended)
06 -
½ teaspoon red pepper flakes (optional, for heat)
07 -
1 teaspoon salt
08 -
½ teaspoon freshly ground black pepper
# Instructions:
01 -
Set your oven to 425°F (220°C) with conventional heat (not fan). Line a baking sheet with parchment paper.
02 -
Peel and finely mince the garlic cloves. Remove the outer leaves from the cauliflower, wash it thoroughly, and cut it into finger-thick slices or florets (about ½-inch thick). Some pieces will crumble - that's perfectly fine and those smaller bits will get extra crispy.
03 -
In a large bowl, toss the cauliflower pieces with the oil, minced garlic, and all the seasonings until evenly coated. Use your hands to really work the flavors into all the nooks and crannies of the cauliflower.
04 -
Spread the seasoned cauliflower in a single layer on your prepared baking sheet, giving the pieces some space to roast properly. Bake for about 20 minutes total, flipping the pieces halfway through (after 10 minutes). For extra crispiness, you can switch to broil for the final 1-2 minutes, watching carefully to prevent burning.
# Notes:
01 -
The chili flakes and smoked paprika are optional but add wonderful depth and a subtle heat to the dish.
02 -
The cauliflower should be tender inside with caramelized, slightly crispy edges when done.