CRISPY ROASTED CAULIFLOWER

Ingredients
Vegetable
1 large head of cauliflower, cut into small florets
Oil & Coating
2 tablespoons olive oil (or avocado oil)
2 tablespoons cornstarch or arrowroot powder (helps make it crispy)
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon red pepper flakes (optional, for heat)
Finishing (optional)
1 tablespoon lemon juice
1 tablespoon chopped parsley
Fresh grated Parmesan (optional if not keeping it vegan)
👩‍🍳 Instructions
1. Prepare the cauliflower
Wash and thoroughly dry the cauliflower.
Cut into even-sized florets so they roast uniformly.
Pat dry again — moisture prevents crispiness.
2. Preheat the oven
Heat oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease with oil.
3. Season and coat
Place the cauliflower florets in a large mixing bowl.
Drizzle with olive oil and toss to coat.
In a small bowl, mix together:
cornstarch
garlic powder
paprika
onion powder
salt
pepper
red pepper flakes
Sprinkle the seasoning mix over the cauliflower and toss well until every piece is coated.
4. Spread evenly
Spread the cauliflower onto the baking sheet in a single layer.
Do not overcrowd—this allows it to crisp instead of steam.
5. Roast
Roast for 25–30 minutes, flipping halfway through.
Cook until edges are deep golden brown and crispy.
6. Finish & serve
While hot, drizzle with lemon juice and sprinkle with parsley.
Add Parmesan if desired.
Serve immediately for maximum crispiness