Crispy Cauliflower
If you’ve ever wondered why some cauliflower recipes turn soft while others turn irresistibly crunchy, this method delivers bold flavor and flawless texture in less time than typical roasted cauliflower recipes.
Equipment
- Baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets Fresh preferred; frozen works if thawed and dried
- 2-3 tbsp avocado oil Can substitute with olive oil or melted coconut oil
- 1 tsp sea salt Add more to taste
- 1 tbsp curry powder Sub smoked paprika or garam masala for variation
- 1/2 tsp maple syrup (optional) Adds caramelization; omit for sugar-free
Optional Garnishes
- fresh cilantro To taste
- toasted almonds A handful
- tahini drizzle As desired
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place cauliflower florets in a large bowl. Add avocado oil, sea salt, curry powder, and optional maple syrup. Toss until fully coated.
- Spread the cauliflower across the baking sheet, leaving space between pieces to avoid steaming.
- Roast for 25–30 minutes, flipping halfway, until deep golden and crispy on the edges.
- Remove from oven and garnish with cilantro, toasted almonds, or tahini drizzle before serving.
Notes
For maximum crispiness, ensure cauliflower is completely dry before seasoning. Overcrowding the pan will reduce browning.