Description

Crispy Roasted Cauliflower is a simple yet flavorful side dish that turns cauliflower into a crispy, golden-brown treat. Tossed in olive oil and seasoned with spices like garlic powder, paprika, and cumin, this healthy, low-carb dish is perfect as a side or snack. Easy to make and versatile, it’s a great addition to any meal!

Ingredients

1 medium cauliflower head (cut into florets)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground turmeric (optional, for color)
1/4 teaspoon ground cumin
Salt and pepper to taste
Fresh parsley or cilantro (chopped, for garnish)

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Wash and dry the cauliflower, then cut it into florets of similar size to ensure even cooking.
In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, turmeric, cumin, salt, and pepper until evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet, ensuring the florets aren’t overcrowded.
Roast in the preheated oven for 25-30 minutes, flipping the florets halfway through, until the cauliflower is golden brown and crispy on the edges.
Remove from the oven and garnish with freshly chopped parsley or cilantro.
Serve immediately and enjoy!

Notes

Storage: Store leftover crispy roasted cauliflower in an airtight container in the refrigerator for up to 3 days.Reheating: Reheat in a 375°F (190°C) oven for 10-12 minutes to restore its crispiness. You can also use an air fryer for a quicker reheating option.