Crispy Baked Cauliflower
This simple roasted cauliflower becomes irresistibly crispy with high heat, a light coating of olive oil, and a blend of savory spices. Ready in about 40 minutes, it’s an easy, flavorful side dish for weeknight dinners or meal prep.
Equipment
- Baking sheet
Ingredients
- 1.5 lbs cauliflower washed and cut into 3-inch florets
- 1/2 teaspoon garlic powder
- 1/2 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- 1/2 cup olive oil divided
Instructions
- Heat the oven to 450°F (230°C) and place an empty baking sheet inside to warm while you prepare the cauliflower.
- Trim the cauliflower into roughly 3-inch florets, trying to create at least one flat side on each piece so they can sear evenly on the pan. Pat dry if they are very wet.
- Toss the florets in a large bowl with 1/4 cup of the olive oil, kosher salt, black pepper, garlic powder, paprika, and cayenne (if using) until every piece is evenly coated.
- Carefully remove the preheated baking sheet (use oven mitts) and drizzle the remaining 1/4 cup of olive oil over the surface of the sheet, spreading it slightly so it coats the hot metal.
- Arrange the seasoned cauliflower on the baking sheet with the flat sides down, spacing the pieces so air can circulate around them.
- Roast in the oven for 25 to 30 minutes, turning the florets once about halfway through, until the edges are browned and the surface is crisp.
- Remove from the oven and transfer to a serving plate. Serve hot as a side dish.