Crispy Roasted Cauliflower Recipe | Packed with GOODNESS & Easy to Make

These Crispy Roasted Cauliflower Florets are what simple and honest home cooking is all about. We’re talking a light, crispy texture with a delicious flavor, easy to make, and all done using everyday ingredients. Serve this dish as a tapas appetizer or even as a side dish.

To make this recipe, I used a head of fresh cauliflower. You can also use frozen cauliflower florets. Just make sure to fully thaw them out beforehand. Either way, it’s important to completely dry and remove any excess water from the cauliflower. Otherwise, you won’t achieve that crispy goodness.

I served these crispy roasted cauliflower florets next to a mayo aioli that truly complements the dish. I used low-fat mayonnaise, but you can also use full-fat, nonfat, or even a plant-based one to easily veganize this recipe.

TIPS & TRICKS to Make this Recipe: When cutting the florets from the head of cauliflower. Make sure they’re all similar in size. This way they all evenly roast. You want the florets to be about 2 inches, which is 5 centimeters. It took me 25 to 30 minutes to roast them. It might take you less or more. Just keep an eye on them.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Crispy Roasted Cauliflower

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Crispy Roasted Cauliflower

Course Appetizer, Side Dish

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 239 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 head cauliflower 1 lb / 450 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1/4 cup panko breadcrumbs 20 grams
• 1 tsp garlic powder 3 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• sea salt & black pepper

FOR THE MAYO AIOLI

• 2 cloves garlic (roughly chopped)
• 1/4 tsp saffron threads .17 grams
• 1/2 cup low fat mayonnaise 120 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

EXTRAS

• chopped parsley for garnish

Instructions

1. Preheat your oven to 220 C / 425 F

2. Remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces (through the stem), cut off the stem from each piece on a diagonal slice, then remove the florets, making sure to cut the bigger ones into smaller ones that way they´re all similar in size, add the florets into a strainer and rinse under water, then add into a salad spinner and spin dry or add over a dishcloth an pat dry

3. Add the florets of cauliflower into a large bowl, then drizzle in the olive oil, making sure to coat each floret, add in the panko breadcrumbs, garlic powder, paprika, and season with sea salt & black pepper, toss together until well mixed

4. Transfer the florets into a large baking pan, making sure they're all in a single layer and evenly spaced out, add into the preheated oven, roast between 25 to 30 minutes or until golden and crispy, make sure to get in there at the half way point and flip each floret so they all evenly roast

5. In the meantime, make the mayo aioli, add the cloves of garlic into a mortar, along with the saffron, and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil, and season with sea salt & black pepper, whisk together until you get a creamy sauce

6. Transfer the mayo aioli into a serving dish, decorate the crispy cauliflower florets around it, top off with chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Saffron I used to make this Recipe

Nutrition Facts

Crispy Roasted Cauliflower

Amount Per Serving

Calories 239 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 4mg1%

Sodium 294mg13%

Potassium 377mg11%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 143IU3%

Vitamin C 56mg68%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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