This crispy roasted cauliflower recipe is one of my favorite ways to turn a humble veggie into something snackable, craveable, and totally irresistible. With a handful of simple ingredients and a hot oven, you'll get those golden brown, cheesy edges that practically melt in your mouth.
Why You'll Love It
If you're on the search for the best crispy roasted cauliflower, I'm glad you found my blog!
We all know that cauliflower is the ultimate blank canvas. Depending on how you season it and how it's cooked, the way cauliflower tastes can go from neutral to downright nutty and crave-worthy is why we love it.
In this recipe, we roast cauliflower florets at high heat until they're crispy, golden, and deeply caramelized - almost like the veggie version of French fries. It's a simple recipe with big results.
We're going for maximum crispy texture here, so there's one big tip you shouldn't skip: use a sharp knife to cut the cauliflower into bite-sized pieces with at least one flat side. Those blunt-cut edges will give more surface area to make contact with the hot sheet pan, which is the key to those crispy edges.
And definitely don't crowd the pan. Make sure the cauliflower is in a single layer and has enough space to roast, not steam. Doing it in batches works best if you don't have a huge baking sheet.
Whether you're pairing it with pork chops or serving it on top of grain bowls, this crispy cauliflower makes a great side dish or even a quick snack.
It's also a fun way to sneak in more veggies, vitamin C, and fiber without anyone realizing they're eating something healthy.
Ingredients & Substitutions
This cauliflower recipe comes together with a handful of ingredients and some go-to pantry spices. All you need is a few kitchen staples for this guilt-free treat.
- Cauliflower: One large head of cauliflower will give you about 4 cups of small florets. You can also mix in orange or purple cauliflower for color, just be sure to cut everything into similar-sized pieces for even roasting.
- Olive oil: Use a good-quality olive oil to help the seasoning stick and encourage browning. About 3 tablespoons-or roughly ⅕ cup of olive oil-should coat everything nicely.
- Kosher salt: Essential for flavor and drawing out moisture from the cauliflower.
- Garlic powder: Adds a savory depth. You could also try onion powder, curry powder, or Italian seasoning if you want to switch up the seasoning blend.
- Paprika: Adds a mild smokiness and helps develop that deep golden color and texture.
- Parmesan cheese: Grated parmesan cheese not only adds crunch as it cooks but it also adds that perfect salty, nutty flavor and helps the cauliflower brown. For even more extra crunch, try tossing in some panko bread crumbs or panko breadcrumbs before roasting.
- Optional: A squeeze of lemon juice after baking brightens everything up. You could also finish with a sprinkle of fresh parsley for color and extra flavor.
How to Make It
This crispy roasted cauliflower is roasted at a high oven temperature to lock in flavor and build those crispy edges. Here's how you do it.
- PREHEAT & PREP: Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easier cleanup. A hot oven and good airflow are key to getting that crispy texture. Make sure you chop the cauliflower so that each floret has a sharp edge. This edge will go face down and will help the cauli crisp right up.
- TOSS THE CAULIFLOWER: In a large bowl, add the cauliflower florets, olive oil, kosher salt, garlic powder, paprika, and parmesan cheese. Toss well to coat every cauliflower piece evenly. If using remaining stems, make sure to cut them into small florets so they roast at the same rate.
- SPREAD OUT & ROAST: Pour the cauliflower onto your largest sheet pan and spread it out in a single layer. Don't overcrowd the pan. You want enough space between each piece so they roast instead of steaming.
- BAKE TO CRISPY PERFECTION: Roast for 30-40 minutes, flipping once halfway through if needed. You're looking for crispy cauliflower with deep golden brown spots and fork-tender centers.
- FINISH & SERVE: Remove from the oven and season with more salt and black pepper to taste. Drizzle with lemon juice or top with fresh parsley if desired.
- SAVE: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crispiness.
What to Serve It With
Here are some ways to serve this crispy roasted cauliflower with a few of my favorite side dishes to pair it with:
- Pork chops, grilled chicken, or roasted salmon
- Grain bowls or hearty salads like this California Veggie Bowl with Crispy Rice, Soft Boiled Egg + The Most Delicious Shallot Lime Vinaigrette
- As a topping for pizza crust with pesto and mozzarella
- Alongside dips like whipped feta, spicy yogurt or these Glazed Hot Honey Roasted Carrots with Goat Cheese
- As a veggie-friendly main event with Easy Cheesy Broccoli Casserole Recipe with Ritz Crust and a side of garlic bread
- with any of these from my The Ultimate Trader Joe's Ravioli Recipe Roundup
- Add it to The Best Super Bowl Snacks & Appetizers Recipe Collection
Recipe
Crispy Roasted Cauliflower Recipe with Parmesan
Ingredients
- 1 large head Cauliflower about 4 cups, chopped into florets
- 3 tablespoon Olive Oil
- ½ teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ⅓ cup Parmesan Cheese grated
- ½ medium lemon juiced *optional*
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, add cauliflower florets, olive oil, kosher salt, garlic powder, paprika, and parmesan cheese and toss to coat.
- Using your largest sheet pan (or two if needed), spread the cauliflower into a single layer - making sure that the cut side of each pieces is facing down.
- Roast for 30-40 minutes, flipping only if needed (try not to move it around if you don't have to), or until the cauliflower is crispy and fork tender.
- Remove from heat and season with more salt and pepper if needed. Optionally, drizzle with lemon juice for some acid.
