The Best Roasted Cauliflower is Crispy

perfectly golden brown and crispy roasted cauliflower with parsley garnish.

5 from 1 vote

The Best Roasted Cauliflower is Crispy

PSA: Cauliflower does NOT have to be doused in cheese sauce to be delicious. This was a revelation to me, guys! These days I'm 100% obsessed with perfectly crisp, garlicky oven Roasted Cauliflower. You HAVE to get it right, though: say no to bland and soggy cauliflower. I'll show you how to roast cauliflower—you need to do it just right to make sure you get those crispy brown edges. Enjoy this veggie side dish alongside just about any meal, anytime of the year!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 248kcal

Author: The Food Charlatan

Equipment

Microplane grater
half sheet pan
Extra large 21x15 baking sheet or use two half sheet pans

Ingredients

1 large head cauliflower about 7-8 cups
3 tablespoons light olive oil* or any oil with a high smoke point
2-3 cloves garlic smashed, for the roasting pan
1 teaspoon kosher salt use HALF the amount if using table salt
1 teaspoon garlic granules or powder
1/4 teaspoon smoked paprika
1/4 teaspoon freshly cracked pepper
2 tablespoons butter
2 cloves garlic smashed, for the butter
1/2 lemon juiced
1/4 cup parmesan cheese** to taste
2 tablespoons parsley finely chopped, optional

Instructions

Preheat your oven to 425 degrees. Arrange two oven racks near the center of the oven.
Dry the cauliflower. Rinse as necessary, then dry with paper towels. Sometimes I don't even wash it if it looks clean. (are we still friends??)
Slice your cauliflower. Don't chop into florets!! This is key for getting a good hot sear on the edge of your cauliflower. Slice the cauliflower in half, then lop off the stem. Then slice into half-inch thick steaks. See photos. Carefully separate into florets that are FLAT. See photos.
Divide the cauliflower pieces between TWO half sheet pans. Yes, I said two, I know you think this fits on one pan but its doesn't. If you want crispy edges, you need two pans. If you want steamed cauliflower, shove it all on one pan. (if you're doing that, you may as well just toss it in the microwave, it will have the same effect!)
Add garlic. Smash and peel 4 cloves of garlic and add two to each pan.
Drizzle one pan with 1 and 1/2 tablespoons oil. Drizzle the other pan with another 1 and 1/2 tablespoons oil.
Add spices. In a small bowl, mix together 1 teaspoon kosher salt, 1 teaspoon garlic granules, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Sprinkle the spices evenly over both pans.
Use your hands to mix all the cauliflower together. Take some time to work the oil and spices into the cauliflower and garlic.
If there is oil that pools at the center of the pan, wipe some off with a paper towel. Your cauliflower will not get crisp if there is TOO much oil. You just want each piece coated.
Roast the cauliflower at 425 for 10 minutes, one pan on top, one on bottom.
After 10 minutes, switch the pans in the oven. Do not disturb or flip the cauliflower. Roast for another 10 minutes.
After about 20 minutes total in the oven, the cauliflower should be looking browned and crispy.
Make the garlic butter while the cauliflowers roasts. In a small pot, add 2 tablespoons of butter, and the juice from 1/2 lemon. Smash 2-3 cloves of garlic (depending on size and your love for garlic) and add to the pot. Turn the burner on to medium and stir the butter around until it is melting, then immediately turn the burner down to low. Keep the burner at low and cook for another 5-10 minutes, stirring occasionally. If the garlic starts to brown, remove the pan from the heat.
Grate 1/4 cup parmesan cheese.
Pour on the lemon butter sauce. When the cauliflower is done roasting, carefully pour the lemon garlic butter over the cauliflower on the pan. Sprinkle each pan with parmesan cheese.
Turn your broiler on to high heat. Move one oven rack up to the highest position. Broil one pan at a time. Broil for 1 minute, do NOT walk away! You can go from lovely roasted cauliflower to burnt bits in no time. Check it every 30 seconds or so. You don't even have to shut the oven door if you don't want to.
Garnish with 2 tablespoons finely shopped parsley!
Storage: Store leftovers covered in the fridge for 2-3 days!

Notes

*OLIVE OIL: a head of cauliflower can massively vary in size one to another. Use your best judgment and follow instructions to remove or add oil as necessary!

**PARMESAN CHEESE: real parmesan cheese, hand grated, is best of course. If you buy the pre shredded cheese, it will fall right off the cauliflower and onto your pan, leaving your florets sad and cheeseless, but leaving a delightful crisp for you to scrape off and eat solo. So I mean, you've got me there.

FROZEN CAULIFLOWER: You can make this exact recipe using frozen cauliflower! MAKE SURE you space out your cauliflower on the pan, any crowding will just make them soggy. Use the same times listed, maybe a minute or two more! Do not thaw first!

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