(Simple pantry staples!)
1 large head cauliflower, cut into florets
3 tbsp olive oil or avocado oil
1 tsp garlic powder
1 tsp smoked paprika (for depth!)
½ tsp onion powder
½ tsp salt (or to taste)
¼ tsp black pepper
Optional upgrades:
Parmesan cheese (for a cheesy crust)
Buffalo sauce (toss after roasting)
Lemon zest + herbs (bright & fresh)
Step-by-Step Instructions
1. Prep the Cauliflower (Key for crispiness!)
Cut evenly – Florets should be bite-sized (too big = soggy centers).
Dry thoroughly – Pat with paper towels (moisture is the enemy of crispiness!).
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2. Season & Oil Generously
In a bowl, toss florets with oil, garlic powder, smoked paprika, onion powder, salt, and pepper.
Massage well – Every floret should be coated (this prevents dryness).
3. Roast to Perfection *(2-stage method for MAX crisp!)*
First roast: Spread on a parchment-lined tray. Bake at 425°F (220°C) for 20 mins.
Flip & roast again: Toss, then bake 10-15 more mins until deep golden brown.
4. Optional Crispy Boosters
Broil 1-2 mins – For extra crunch (watch closely!).
Toss with parmesan – In the last 5 mins for a cheesy crust.
5. Serve & Devour!
Eat plain, or dunk in:
Ranch dressing (classic!)
Spicy aioli (for heat lovers)
Tahini sauce (Mediterranean twist
Pro Tips for the Crispiest Results
Don’t overcrowd the tray – Or they’ll steam instead of roast
Use high heat – 425°F+ is key for caramelization
Skip the foil – Parchment paper prevents sticking and soggy bottoms
Reheat in the air fryer – Restores crispiness better than a microwave
5 Flavor Variations to Try
Buffalo Cauliflower – Toss with hot sauce post-roast
Parmesan Garlic – Add grated parm in the last 5 mins
Honey Sriracha – Drizzle with spicy-sweet glaze
Lemon-Herb – Finish with lemon zest + parsley.
Smoky BBQ – Toss with BBQ seasoning pre-roast.
