Crispy Roasted Cauliflower

Ingredients and What Each One Does

• 1 head cauliflower, cut into florets – The base vegetable; florets roast evenly and crisp at the tips.​
• 3 tablespoons olive oil – Helps seasonings stick and promotes browning and crisp edges.
• 1/2 cup panko breadcrumbs – Adds crunchier texture than regular breadcrumbs.
• 1/4 cup grated Parmesan cheese (optional) – Adds salty, savory depth and extra crispness as it bakes.​
• 1 teaspoon smoked paprika – Brings smoky, slightly sweet flavor.
• 1 teaspoon garlic powder – Adds savory, garlicky flavor without burning like fresh garlic can at high heat.
• 1/2 teaspoon onion powder – Adds mild, rounded savoriness.
• 1/2 teaspoon salt – Seasons the cauliflower and amplifies other flavors.
• 1/4 teaspoon black pepper – Adds mild heat and complexity.
• 1/4 teaspoon cayenne pepper (optional) – Provides a spicy kick if desired.​
• 1 tablespoon fresh parsley, chopped – Adds color and freshness for serving.
• Juice of 1/2 lemon – Brightens and balances the richness right before serving.​

Step-by-Step Instructions

Prep and Season

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.​
2. In a large bowl, toss the cauliflower florets with olive oil until they’re well coated.
3. In a separate bowl, combine panko, Parmesan (if using), smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
4. Sprinkle the panko mixture over the oiled cauliflower and toss until the florets are evenly coated and the crumbs stick to the surfaces.​

Roast Until Crispy

5. Spread the coated cauliflower florets in a single layer on the prepared baking sheet, spacing them out so they roast rather than steam.​
6. Roast for 25–30 minutes, flipping the florets halfway through, until they’re golden brown and crispy at the edges and tender inside.
7. If you want them extra golden, you can broil for 1–2 minutes at the end, watching closely to prevent burning.​

Garnish and Serve

8. Remove from the oven and immediately sprinkle with chopped fresh parsley.
9. Squeeze the juice of 1/2 lemon over the hot cauliflower for brightness.
10. Serve hot, on its own or with your favorite dipping sauce.

Why This Crispy Cauliflower Works So Well

• High heat (425°F) ensures the cauliflower caramelizes and crisps instead of steaming.​
• Panko + Parmesan create a crunchy, flavorful coating similar to a light breading without frying.
• Balanced seasoning (smoked paprika, garlic, onion, cayenne) adds layers of flavor without overpowering the cauliflower.
• Lemon and herbs at the end keep the dish from feeling heavy and make it taste fresh.
  
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