Golden, crunchy edges with a tender center—simple and addictive
This crispy roasted cauliflower turns a humble vegetable into a crave-worthy side (or snack). The key is high heat, space on the pan, and just enough oil to let the florets caramelize instead of steam.
🥦 Ingredients (Serves 4)
- 1 large head cauliflower, cut into bite-size florets
- 2–3 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (smoked if you have it)
- ½ tsp garlic powder
- Optional: chili flakes, cumin, or curry powder
- Optional finish: grated Parmesan, lemon zest, or fresh herbs