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Crispy Cauliflower: Secret 1 Way to Perfect Crunch

Crispy Cauliflower
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This recipe transforms cauliflower into a crispy, flavorful side dish or snack. High-heat roasting creates a golden-brown exterior and a tender interior, making cauliflower a favorite even for vegetable skeptics.

Ingredients

Scale
  • 1 large head of cauliflower (about 2 pounds)
  • 1/4 cup olive oil, plus 2 tablespoons for the pan
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons freshly grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 425°F. Place an empty baking sheet in the oven to heat up.
  2. Cut cauliflower into 2-3 inch florets, ensuring some have a flat side.
  3. In a large bowl, toss cauliflower with 1/4 cup olive oil, garlic powder, smoked paprika, cumin, salt, black pepper, and cayenne. Ensure all pieces are evenly coated.
  4. Carefully remove the hot baking sheet from the oven. Drizzle the remaining 2 tablespoons of olive oil onto the hot pan.
  5. Arrange the seasoned cauliflower florets on the hot baking sheet, flat-side down. Leave space between pieces to prevent steaming.
  6. Roast for 25-30 minutes, flipping halfway through.
  7. If using Parmesan cheese, sprinkle it over the cauliflower during the last 5 minutes of cooking.
  8. Serve immediately while hot and crispy.

Notes

  • Ensure cauliflower is completely dry before seasoning for maximum crispiness.
  • Do not overcrowd the pan; use two baking sheets if necessary.
  • Place cauliflower cut-side down on the baking sheet for better browning.
  • For added flavor, try lemon juice and fresh herbs after roasting.
  • Leftovers can be reheated in a 350°F oven for 5-10 minutes to restore crispiness.

Nutrition

Find it online: https://sarecipe.com/crispy-cauliflower-recipe/