Crispy Roasted Cauliflower
If you’re hunting for a dish that perfectly balances crunch and flavor, Crispy Roasted Cauliflower is about to become your new favorite side or snack!
Servings: 4 servings
Calories: 150kcal
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Cauliflower
- 1 head Cauliflower, cut into florets
- 3 tablespoons Olive oil
- 1/2 cup Panko breadcrumbs
- 1/4 cup Grated Parmesan cheese (optional) Can be omitted for a vegan version.
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- to taste Salt and black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- Wash and thoroughly dry the cauliflower, then cut it into medium-sized florets for even cooking.
- In a large bowl, toss the florets with olive oil to coat them evenly. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the cauliflower and mix until well distributed.
- Toss in the panko breadcrumbs and Parmesan cheese (if using). Stir well to ensure the florets are evenly coated.
- Spread the coated cauliflower in a single layer on the prepared baking sheet, leaving space between the florets.
- Place in the preheated oven and roast for 20-25 minutes, flipping once halfway through, until golden and crispy.
- Remove from the oven and let cool slightly before serving. Enjoy hot as a snack, side, or part of a bigger spread!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-8 minutes to maintain crispiness.
Nutrition
Calories: 150kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 200mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin C: 70mg | Calcium: 100mg | Iron: 1mg