Crispy Cauliflower
This easy recipe for crispy cauliflower ensures a delicious, golden, and crunchy side dish that's perfect on its own or paired with your favorite dipping sauce. Simple to prepare and irresistibly tasty!
Equipment
- baking sheet or cast iron skillet
Ingredients
- 1 head cauliflower cleaned and dried well, core and stem removed, cut into small, uniform florets
- 3 tablespoons extra virgin olive oil divided (1 tablespoon for the baking sheet, 2 tablespoons for the cauliflower)
- 1/2 teaspoon garlic powder optional
- 1/4 teaspoon black pepper
- 1/2 teaspoon fine salt add after baking for the best flavor
Instructions
- Preheat your oven to 425°F. Prepare your baking sheet or cast iron skillet by greasing it with 1 tablespoon of olive oil and set aside.
- Arrange the cauliflower florets on the prepared baking sheet. Use tongs to toss them with the remaining olive oil, black pepper, and garlic powder if desired.
- Spread the florets out in a single layer, ensuring they face cut side down. If necessary, use another pan to avoid crowding.
- Roast the cauliflower for about 30 minutes, turning them 180 degrees halfway through the cooking time for even browning.
- When they are golden and crispy, take them out of the oven and sprinkle salt over the top, tossing gently to coat.
- Serve the cauliflower immediately, either alone or with your favorite dip like Vegan Tzatziki Sauce or Lemon Herb Tahini.
- For leftovers, let the cauliflower cool to room temperature before storing in an airtight container. They can be kept for up to four days. Reheat at a high temperature in the oven for optimal crunch.