The key to really good Crispy Roasted Cauliflower is a hot oven so you get tasty golden edges before the inside turns into overcooked mush!
Parmesan and breadcrumbs is a sensational extra flavour variation that elevates it – the extra savoury boost plus little bits of crunchy bits is seriously good!
Sauce options: Pile roasted cauliflower on plate and drizzle with Tahini Sauce from this recipe, or Lemon Yogurt Sauce from this recipe.
Ingredients
- 1 large head cauliflower , cut into florets (see my easy method)
- 2 1/2 tbsp olive oil
- 1/2 tsp each salt and pepper
- 2 garlic cloves , finely minced
- 1 tbsp parsley , roughly chopped, for sprinkling (optional)
Parmesan Flavour Option:
- 2 tbsp parmesan , finely grated (store bought, sandy type)
- 3 tbsp panko breadcrumbs
How to Make Crispy Roasted Cauliflower
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Preheat oven to 220°C/425°F (200°C fan).
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Toss cauliflower in a large bowl with oil, salt, pepper and garlic if using. (You can do this on the tray, but you’ll need more oil). Add parmesan and Panko breadcrumbs at this point, if using.
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Spread on tray. Roast 20 minutes. Flip cauliflower, roast a further 5 minutes until you have golden edges and it’s soft all the way through.
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Serve immediately, sprinkled with parsley if using.
