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The Best Roasted Cauliflower is Crispy Recipe

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★★★★★

4.6 from 95 reviews

This recipe for The Best Roasted Cauliflower delivers a crispy, flavorful vegetable side dish perfect for any meal. Using simple ingredients like olive oil, garlic, and smoked paprika, the cauliflower florets are roasted to perfection, creating a caramelized outside and tender inside. A finishing touch of lemon juice, melted butter infused with garlic, parmesan cheese, and parsley enhances the taste and adds a gourmet flair. This dish is both easy to prepare and versatile, great as a snack or paired with your favorite main course.

Ingredients

Scale

Main Ingredients

  • 1 large head cauliflower, about 7–8 cups
  • 3 tablespoons light olive oil or any oil with a high smoke point
  • 2–3 cloves garlic, smashed (for the roasting pan)
  • 1 teaspoon kosher salt (use half if using table salt)
  • 1 teaspoon garlic granules or powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon freshly cracked pepper

Finishing Ingredients

  • 2 tablespoons butter
  • 2 cloves garlic, smashed (for the butter)
  • 1/2 lemon, juiced
  • 1/4 cup parmesan cheese, to taste
  • 2 tablespoons parsley, finely chopped (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 450°F (232°C). While the oven heats, rinse the cauliflower and cut it into bite-size florets ensuring even cooking.
  2. Arrange and Season Cauliflower: Place the cauliflower florets in a large roasting pan. Add the 2-3 smashed garlic cloves to the pan to infuse flavor. Drizzle with 3 tablespoons of light olive oil. Sprinkle 1 teaspoon kosher salt, 1 teaspoon garlic granules, 1/4 teaspoon smoked paprika, and 1/4 teaspoon freshly cracked pepper evenly over the florets. Toss well to coat everything thoroughly.
  3. Roast Cauliflower: Spread the cauliflower out in a single layer to ensure even roasting and place the pan in the preheated oven. Roast for about 25-30 minutes, stirring or flipping the cauliflower halfway through to promote crispiness and even caramelization. The cauliflower should be golden brown and tender inside when done.
  4. Prepare Garlic Butter: While the cauliflower roasts, melt 2 tablespoons of butter in a small saucepan over low heat. Add 2 smashed garlic cloves to the butter and allow it to infuse on low heat for 3-5 minutes, being careful not to burn the garlic. Remove from heat and discard the garlic cloves.
  5. Finish the Cauliflower: Once the cauliflower is roasted, remove it from the oven and discard the garlic cloves from the pan. Drizzle the garlic-infused butter evenly over the hot cauliflower. Squeeze the juice of half a lemon over the cauliflower. Then sprinkle 1/4 cup of parmesan cheese and the optional 2 tablespoons finely chopped parsley on top for a fresh, savory finish.
  6. Serve: Give the florets a gentle toss to combine the ingredients. Serve immediately while hot and crispy as a delicious side dish or snack.

Notes

  • Use light olive oil or any oil with a high smoke point to prevent burning at high roasting temperatures.
  • If you only have table salt, reduce the salt quantity by half as it is more concentrated than kosher salt.
  • For extra crispiness, avoid overcrowding the roasting pan; use a large pan or roast in batches if necessary.
  • Parmesan cheese is optional, but it adds a wonderful savory richness to the roasted cauliflower.
  • Fresh parsley adds color and fresh flavor but can be omitted or substituted with other fresh herbs like thyme or chives.
  • You can prepare the garlic butter in advance and reheat gently before drizzling.

Keywords: roasted cauliflower, crispy cauliflower, garlic roasted cauliflower, parmesan cauliflower, easy vegetable side dish, healthy roasted vegetables

Find it online: https://mjrecipe.com/the-best-roasted-cauliflower-is-crispy-recipe/