Here’s a simple, crispy, oven-baked cauliflower recipe that’s flavorful, healthy, and easy to customize. It works perfectly as a side dish, snack, or light meal.
Crispy Baked Cauliflower
Ingredients
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1 medium cauliflower, cut into bite-size florets
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3 tablespoons olive oil
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
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½ teaspoon paprika (smoked or regular)
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½ teaspoon chili flakes (optional)
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2 tablespoons grated Parmesan (optional)
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Fresh lemon juice or parsley for serving (optional)
Instructions (Step by Step)
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Preheat the oven
Preheat oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it. -
Prepare the cauliflower
Wash the cauliflower and pat it completely dry. Cut into even-sized florets so they cook evenly. -
Season
In a large bowl, toss cauliflower with olive oil, salt, pepper, garlic powder, paprika, and chili flakes until well coated. -
Arrange on tray
Spread cauliflower in a single layer on the baking tray. Do not overcrowd—this is key for crispiness. -
Bake
Bake for 20 minutes, then flip the florets.
Return to oven and bake another 15–20 minutes until golden brown and crispy on the edges. -
Optional topping
Sprinkle Parmesan over the cauliflower during the last 5 minutes of baking. -
Finish & serve
Remove from oven, squeeze fresh lemon juice on top, and garnish with parsley if desired.
Tips for Extra Crispiness
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Dry cauliflower well before seasoning
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Use high heat (425°F / 220°C)
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Avoid overcrowding the pan
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Flip halfway through cooking
Flavor Variations
Spicy Roasted Cauliflower
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Add 1 teaspoon cayenne pepper
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Toss with hot sauce after baking
Garlic Butter Cauliflower
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Toss baked cauliflower with melted butter + garlic
Indian-Style
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Use turmeric, cumin, coriander, and a pinch of garam masala
Cheesy Cauliflower Bake
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Add shredded mozzarella or cheddar in the last 10 minutes
Storage & Reheating
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Store leftovers in fridge up to 3 days
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Reheat in oven or air fryer to keep crispy (avoid microwave)
