Ingredients You’ll Need
1 medium head of cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
How to Make Crispy Roasted Cauliflower
1. Preheat your oven
Set your oven to 425°F (220°C). For easy cleanup, line a baking sheet with parchment paper.
2. Prepare the cauliflower
Wash and dry the cauliflower thoroughly. Moisture is the enemy of crispiness, so pat them dry with a kitchen towel.
3. Season it up
In a large bowl, toss the florets with olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper. Make sure every piece is evenly coated.
4. Roast to perfection
Spread the cauliflower on your baking sheet in a single layer. Roast for 25–30 minutes, flipping once halfway through. You’ll know it’s ready when the edges are golden and crisp.
5. Serve and enjoy
Serve warm, optionally garnished with fresh herbs or a drizzle of your favorite dipping sauce.
Serving & Storage Tips
Best Served Fresh: For ultimate crispiness, serve right out of the oven.
Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 400°F (200°C) for 10–15 minutes to bring back the crisp texture.
Tips for Success
Dry cauliflower = crispy cauliflower. Pat dry thoroughly after washing.
Don’t overcrowd the pan. Spread the florets out for even roasting.
High heat is key. It helps achieve that crispy, roasted finish.
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