Perfectly crispy roasted cauliflower that’s surprisingly addictive and the perfect side for just about any meal!
Cauliflower was the first vegetable I ever roasted, and it was just a couple of years ago. I roast vegetables every single week now, but until college, I’d only ever had raw, steamed, sautéed, or grilled veggies. All of those are great in different ways, but I think roasted veggies are infinitely more delicious.
Although, I should clarify that I’m definitely not a fan of raw cauliflower. We once “dissected” a cauliflower in my middle school science class like it was a brain. It was covered in different types of candy like fruit roll-ups and Nerds rope to represent different parts of the brain, and the smell of raw cauliflower mixed with sugary candy has haunted me since. I was clearly not meant to go into medicine if I couldn’t handle a cauliflower brain ha. But roasted cauliflower– I’m all on board with that.
I first posted this roasted cauliflower recipe back in 2014, when I’d just discovered the world of roasting vegetables, and I remember how my dad could not stop eating roasted cauliflower once I introduced it to my family. It wasn’t long before I started roasting sweet potato wedges, one-pan chicken sausage dinners, potatoes for potato salad, and more.
The instructions for roasting veggies are pretty much universal: just wash and dice veggies, dry them, put them on a parchment-lined baking sheet, drizzle with oil, and sprinkle with salt, pepper, and garlic powder. You can also get creative and add any spices or seasoning blends you like. I wanted to update this post with some tips I’ve discovered throughout the year for perfect roasted cauliflower.
For cauliflower, I like to slice the whole head in half vertically, top to bottom, and then I pull the florets apart (rather than cutting it all up right away) so it’s not as “crumbly.” If you’ve ever cut cauliflower and ended up with tiny cauliflower pieces everywhere, you probably know what I mean! And then I just slice the biggest florets in half with my knife.And the main keys for simple, perfect roasted veggies in general are:
• Line your baking sheet with parchment paper for easy clean-up. I love this natural unbleached parchment paper.
• Dry your veggies after washing them so the extra liquid on the baking sheet doesn’t make them soggy
• Don’t crowd the baking sheet, because it’ll cause the veggies to steam, rather than roast.
• Use fresh veggies, not frozen. Frozen cauliflower is good in smoothies (I’ve heard), but it won’t crisp up in the oven.
• Flip the broiler on at the end for 60 seconds, watching closely, to crisp up the veggies if needed. I don’t ever do this for cauliflower, though, since it crisps up well on its own– mostly potatoes!
• Don’t over-bake the veggies, especially cauliflower, since it’ll turn to mush.
I hope you love this crispy roasted cauliflower as much as I do! If you make it, feel free to let me know in a comment or take a photo and tag me @livbane on Instagram!
Crispy Garlic Roasted Cauliflower
- 1 medium head of cauliflower
- 1 Tbsp. cooking oil safe for high heat (i.e. avocado oil, grapeseed oil)
- 1/4 tsp. each salt, pepper, and garlic powder
- Cut green leaves off of the bottom of the cauliflower. Slice it in half from top to bottom. Using your hands, pull the cauliflower apart into its natural florets. Slice the largest florets in half.
- Place florets in colander and rinse well. Using a clean dish towel or paper towels, dry cauliflower thoroughly.
- Line a baking sheet with parchment paper and place cauliflower on paper. Drizzle cauliflower with oil, and sprinkle with salt, pepper, and garlic powder.
- Bake at 425 degrees for 14-16 minutes, until tender and crispy. (No need to broil cauliflower at the end.) Do not over-bake. Serve right away!