The Crispiest Roasted Cauliflower You’ll Ever Make
Discover the secrets to perfectly crispy, golden roasted cauliflower with a garlicky lemon butter finish. This easy oven-roasted cauliflower recipe uses simple ingredients and a precise technique to deliver crispy edges without soggy or bland results. Ideal as a flavorful vegetable side dish, it features a savory blend of garlic, smoked paprika, and parmesan cheese, garnished with fresh parsley for a fresh touch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main 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 if using table salt)
- 1 teaspoon garlic granules or garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons butter
- 2 cloves garlic, smashed, for the butter sauce
- 1/2 lemon, juiced
- 1/4 cup parmesan cheese, freshly grated
- 2 tablespoons parsley, finely chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and arrange two oven racks near the center to prepare for roasting on two pans.
- Prepare Cauliflower: Rinse the cauliflower as needed and dry thoroughly using paper towels. Slice the cauliflower in half, cut off the stem, then slice into half-inch thick steaks. Carefully separate these into flat florets to ensure even roasting.
- Arrange on Baking Sheets: Divide the cauliflower pieces between two half sheet pans to avoid overcrowding and ensure crisp edges. This prevents steaming and sogginess.
- Add Garlic Cloves: Smash and peel four cloves of garlic, distributing two cloves on each pan to infuse flavor during roasting.
- Apply Oil: Drizzle each pan with 1 1/2 tablespoons of light olive oil, ensuring even coating but avoiding pooling of excess oil for crispness.
- Season: In a small bowl, combine 1 teaspoon kosher salt, 1 teaspoon garlic granules, 1/4 teaspoon smoked paprika, and 1/4 teaspoon freshly cracked black pepper. Sprinkle the mixture evenly over the cauliflower on both pans.
- Toss to Coat: Use your hands to gently mix the cauliflower pieces with oil, garlic, and spices, ensuring each piece is well coated without excess oil pooling.
- Initial Roast: Place one pan on the top oven rack and one on the bottom, roasting for 10 minutes at 425°F without flipping or disturbing the cauliflower.
- Swap Racks: After 10 minutes, switch the positions of the two pans in the oven. Continue roasting for another 10 minutes to achieve even browning and crispness.
- Prepare Garlic Butter Sauce: While the cauliflower roasts, melt 2 tablespoons of butter in a small pot over medium heat. Add the juice of half a lemon and 2-3 smashed garlic cloves. Reduce heat to low and cook gently for 5-10 minutes, stirring occasionally. Remove if garlic begins to brown to avoid bitterness.
- Add Parmesan: Grate 1/4 cup of parmesan cheese fresh for best flavor and texture.
- Finish with Sauce and Cheese: Carefully remove the pans from the oven and pour the lemon garlic butter sauce evenly over the roasted cauliflower. Sprinkle parmesan cheese on top.
- Broil for Crispness: Turn the oven broiler to high and move one rack to the top position. Broil one pan at a time for about 1 minute, watching carefully and checking every 30 seconds to prevent burning. Repeat with the second pan.
- Garnish and Serve: Sprinkle 2 tablespoons of finely chopped parsley over the cauliflower for a fresh finish. Serve immediately.
- Storage: Store leftovers covered in the refrigerator for 2-3 days.
Notes
- Olive Oil: Cauliflower sizes vary widely, so adjust the amount of oil as needed, ensuring a light coating without pooling, which prevents crispiness.
- Parmesan Cheese: Use fresh, hand-grated parmesan for optimal adherence and flavor. Pre-shredded cheese tends to fall off and will create crisp cheese bits on the pan rather than coating the cauliflower.
- Frozen Cauliflower: This recipe works with frozen cauliflower too. Spread pieces out well on the pans to avoid crowding and sogginess. Follow the same cooking times, adding 1-2 minutes if needed. Do not thaw before roasting.