This golden, crispy roasted cauliflower is packed with flavor and irresistible crunch. Perfect as a side dish or a hearty main course substitute, it’s a veggie-forward dish that’s as satisfying as it is simple.
Ingredients
- 1 head cauliflower, cut into florets
- 3 tbsp olive oil
- 1/2 cup panko breadcrumbs (for extra crispiness)
- 1/4 cup grated Parmesan cheese (optional but adds great flavor)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for a spicy kick)
- 1 tbsp fresh parsley, chopped (for garnish)
- Juice of 1/2 lemon (for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the cauliflower: In a large bowl, toss the cauliflower florets with olive oil until well coated.
- Season and coat: In a separate bowl, mix panko breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Sprinkle this mixture over the cauliflower and toss until evenly coated.
- Bake until crispy: Spread the cauliflower florets in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
- Garnish and serve: Sprinkle with fresh parsley and a squeeze of lemon juice before serving.
Enjoy this crispy roasted cauliflower on its own or pair it with your favorite dipping sauce!
Variation
- Vegan Option: Skip the Parmesan cheese or use a plant-based version. Nutritional yeast is also a great alternative, it adds a cheesy, umami flavor without any dairy.
- Spice It Up: Add a pinch of red pepper flakes or increase the cayenne pepper to turn up the heat. You can also toss the florets in a bit of hot sauce before coating them.
- Herb Swap: Instead of parsley, try fresh cilantro, thyme, or dill for a different herbal twist that complements the spices beautifully.
Cooking Notes
- Even Roasting: Cut cauliflower florets into similar sizes to ensure even roasting. Smaller florets will crisp up more, while larger ones might stay a bit more tender inside.
- Flip for Crispiness: Be sure to flip the cauliflower halfway through roasting to get that golden-brown crunch on all sides. Use a spatula to gently turn them without breaking.
- Don’t Overcrowd the Pan: Spread the florets in a single layer with space between them. Overcrowding causes steaming instead of roasting, which reduces the crispiness.
Serving Suggestions
- Appetizer Platter: Serve with a creamy dipping sauce like garlic aioli, ranch, or spicy tahini. It makes a great party snack or starter dish.
- Taco Filling: Use the crispy cauliflower as a filling in warm tortillas with avocado, shredded cabbage, and a drizzle of chipotle mayo for a delicious vegetarian taco.
- Grain Bowl Topping: Add it on top of quinoa or rice bowls with fresh veggies, hummus, and a drizzle of lemon-tahini dressing for a hearty, plant-based meal.
Tips
- Use Parchment Paper: This prevents sticking and helps achieve that crispy texture without needing excess oil. It also makes cleanup much easier.
- Let It Rest a Minute: After roasting, let the cauliflower sit for a minute before serving. This lets any residual steam escape, keeping the exterior crisp.
- Fresh is Best: Use fresh cauliflower over frozen. Frozen can release extra moisture during baking, which can lead to sogginess rather than a crisp finish.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 180
- Protein: 5g
- Sodium: 310mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes! While it’s best served fresh and crispy, you can roast the cauliflower ahead and reheat it in the oven or air fryer for a few minutes to restore the crunch. Avoid microwaving, as it can make the florets soggy. - What can I use instead of panko breadcrumbs?
Regular breadcrumbs work in a pinch, but they won’t give quite the same crunch. Crushed cornflakes or crushed crackers are great alternatives for extra texture. - Is this recipe gluten-free?
As written, no—but it’s easy to make gluten-free by using gluten-free panko or breadcrumbs. Always double-check packaging to ensure it’s certified gluten-free. - Can I use frozen cauliflower?
Frozen cauliflower can work, but it won’t be quite as crispy. Thaw and dry the florets thoroughly before tossing with oil and seasonings to avoid excess moisture.
Conclusion
This crispy roasted cauliflower is the perfect mix of flavor, texture, and simplicity. Whether you’re serving it as a side, a snack, or a plant-based main, it’s a guaranteed crowd-pleaser. With minimal ingredients and big flavor, it’s a recipe you’ll come back to again and again. Enjoy it fresh from the oven with a squeeze of lemon and your favorite sauce on the side!
Print
Crispy Roasted Cauliflower
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This golden, crispy roasted cauliflower is packed with flavor and irresistible crunch. Perfect as a side dish or a hearty main course substitute, it’s a veggie-forward dish that’s as satisfying as it is simple.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 3 tbsp olive oil
- 1/2 cup panko breadcrumbs (for extra crispiness)
- 1/4 cup grated Parmesan cheese (optional but adds great flavor)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for a spicy kick)
- 1 tbsp fresh parsley, chopped (for garnish)
- Juice of 1/2 lemon (for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the cauliflower: In a large bowl, toss the cauliflower florets with olive oil until well coated.
- Season and coat: In a separate bowl, mix panko breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Sprinkle this mixture over the cauliflower and toss until evenly coated.
- Bake until crispy: Spread the cauliflower florets in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
- Garnish and serve: Sprinkle with fresh parsley and a squeeze of lemon juice before serving.
Notes
- Want it vegan? Skip the Parmesan or use a dairy-free alternative.
- Serve it over grains, in wraps, or alongside a dipping sauce like garlic aioli or tahini.
- For extra crispiness, broil for the last 2–3 minutes—just keep a close eye!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Main Course
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 2mg
Keywords: crispy roasted cauliflower, easy roasted cauliflower, vegetarian side dish, cauliflower recipe, panko cauliflower, oven roasted cauliflower, healthy veggie sides