Crispy, cheesy, and just the right amount of smoky, this Baked Cauliflower recipe is about to turn cauliflower into the rockstar of your dinner table. With just a handful of ingredients and a simple toss-and-bake method, you’ll get bite-sized florets that are tender inside, and so flavorful that even the biggest cauliflower skeptics will fight for seconds.
Perfect as a side dish, snack, or even a light appetizer, this is the kind of dish that proves vegetables don’t have to be boring.
What is Baked Cauliflower?
Baked cauliflower is exactly what the name suggests, cauliflower florets tossed in seasonings and roasted in the oven. Unlike steamed or boiled cauliflower, which sometimes gets a bad reputation for being bland, baking brings out its natural nuttiness. It’s a healthy(ish) comfort food that has made its way into everything from game-day snacks to elegant dinner spreads.
Cauliflower has had quite the glow-up in recent years, it’s now used for everything from pizza crusts to rice, to low-carb mash. But sometimes, keeping it simple like this recipe is the best way to let it shine.
Pro Tips for the Best Baked Cauliflower
- After washing, make sure the cauliflower florets are completely dry. Excess water means soggy bites instead of crispy edges.
- Spread it out and don’t overcrowd the pan. Giving each floret a little breathing space helps them roast evenly.
- If you want extra-crispy cheese bits, sprinkle half the parmesan before baking and the rest during the last 10 minutes.
- Play with spices. Paprika is classic, but you can also try garlic powder, cumin, or even chili flakes for a kick.
Frequently Asked Questions
Can I make baked cauliflower without cheese?
Absolutely! Skip the parmesan if you want a dairy-free version, or swap it with nutritional yeast for a cheesy flavor minus the dairy.
How do I make baked cauliflower extra crispy?
Use a preheated oven and make sure your florets are well-coated with oil. A quick broil at the end also gives an extra crunch.
Can I use frozen cauliflower for this recipe?
Yes, but thaw it first and pat it dry thoroughly. Frozen cauliflower tends to hold more moisture, so drying is key to avoid sogginess.
What can I serve with baked cauliflower?
It pairs well with grilled meats, roasted chicken, or even tossed into a salad. You can also serve it with a dipping sauce like garlic aioli or spicy yogurt dip.
Can I Freeze Baked Cauliflower?
Freezing isn’t ideal for this recipe since cauliflower loses its crisp texture after thawing. If you must freeze it, bake first, let cool completely, then freeze. Reheat in the oven until warm and crispy again.
How to Store Baked Cauliflower
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and to bring back the crunch, reheat them in the oven or air fryer. Avoid microwaving unless you’re okay with softer bites.
Ingredients
How to Make Crispy Baked Cauliflower
Set your oven to 190°C/375°F and line a baking sheet with parchment paper for easy cleanup. Cut the cauliflower into bite-sized florets. Think popcorn-size, easy to grab and easy to munch.
Set your oven to 190°C/375°F and line a baking sheet with parchment paper for easy cleanup. Cut the cauliflower into bite-sized florets. Think popcorn-size, easy to grab and easy to munch.
Mix the florets with paprika, salt, pepper, olive oil, parmesan and make sure every little tree is well-coated.
Mix the florets with paprika, salt, pepper, olive oil, parmesan and make sure every little tree is well-coated.
Arrange the florets on your prepared baking sheet in a single layer. Bake for about 35 minutes, flipping halfway through, until golden brown and delicious. Remove from the oven and serve hot.
Arrange the florets on your prepared baking sheet in a single layer. Bake for about 35 minutes, flipping halfway through, until golden brown and delicious. Remove from the oven and serve hot.
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