This crispy cauliflower is golden on the outside, tender on the inside, and packed with savory, garlicky flavor. It bakes in the oven, so you get that “fried” crunch without standing over a pot of oil. Serve it as a snack with your favorite dipping sauce, or as an easy veggie side on busy weeknights. It also works great as a game-day appetizer or for sharing at potlucks. Simple ingredients, big crunch, and minimal cleanup.
Ingredients:
- 1 medium head cauliflower, cut into bite-size florets (about 1 1/2 lb / 680 g)
- 3 tbsp olive oil (45 ml)
- 3 tbsp cornstarch (24 g)
- 1 tsp garlic powder (3 g)
- 1 tsp smoked paprika (3 g)
- 1/2 tsp fine salt (3 g), plus more to taste
- 1/2 tsp freshly ground black pepper (1 g)
- 1/4 cup finely grated Parmesan cheese, optional (25 g)
- Lemon wedges or your favorite dipping sauce, for serving
Directions:
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Pat cauliflower florets very dry with a clean towel to remove excess moisture.
Whisk cornstarch, garlic powder, smoked paprika, salt, and black pepper together in a large bowl.
Drizzle olive oil over the cauliflower, toss to coat, then add the seasoned cornstarch mixture and toss until every floret is evenly coated.
Spread cauliflower in a single layer on the baking sheet, leaving space between florets for airflow.
Bake for 15 minutes, then flip the florets and sprinkle with Parmesan if using.
Continue baking for 8–10 minutes, or until deeply golden and crisp on the edges.
Remove from the oven, season with a pinch more salt if needed, and serve hot with lemon wedges or dipping sauce.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 150 kcal | Servings: 4
Tips:
For extra-crispy cauliflower, be sure the florets are completely dry before coating, and don’t crowd them on the pan so they can roast instead of steam.
Leftovers can be cooled completely and stored in an airtight container in the fridge for up to 2 days; reheat on a hot baking sheet for 5–8 minutes to revive the crispiness.
