⏱ Time
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Prep: 5 minutes
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Cook: 25–30 minutes
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Total: 35 minutes
🍽 Servings
4 servings
🛒 Ingredients
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1 large head cauliflower, cut into bite-size florets
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2 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika (smoked if available)
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¼ tsp chili flakes (optional)
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2 tbsp grated Parmesan (optional)
👩🍳 Instructions
Step 1: Prep
Preheat oven to 425°F (220°C). Line baking sheet with parchment.
Step 2: Season
Toss cauliflower with olive oil, salt, pepper, garlic powder, paprika, and chili flakes.
Step 3: Roast
Spread in a single layer (don’t crowd). Roast 20 minutes, flip, then roast 8–10 minutes more until golden and crispy.
Step 4: Finish
Sprinkle Parmesan if using and roast 2 more minutes. Serve hot.
🌟 Flavor & Texture Notes
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Crispy edges, tender centers
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Roasted nutty flavor
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Lightly smoky and savory
💡 Tips
✔ Dry cauliflower well — moisture prevents crisping
✔ Use high heat (425°F+)
✔ Don’t overcrowd pan
✔ Air fryer: 390°F (200°C) for 12–15 minutes, shaking halfway
🧊 Storage & Reheating
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Fridge: 3–4 days
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Reheat: Oven or air fryer for best crispiness
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Freezer: Not recommended (texture softens)
❓Q & A
Q1: Why isn’t my cauliflower crispy?
Pan overcrowding or too low heat — spread out and roast hotter.
Q2: Can I use frozen cauliflower?
Yes — roast straight from frozen, add 5–7 minutes.
Q3: Can I make it oil-free?
Yes — spray lightly and roast longer, but crispness reduces.
Q4: Can I make it spicy?
Add cayenne or buffalo sauce after roasting.
Q5: Can I bread it?
Yes — toss with egg whites + seasoned breadcrumbs before roasting.
✅ Advantages
✔ Low-carb
✔ High fiber
✔ Budget-friendly
✔ Kid-approved
✔ Vegan & gluten-free
⭐ Weight Watchers (WW) Points (Approx)
Per serving:
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With 2 tbsp olive oil total → 3 points
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With spray oil only → 0–1 point
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With Parmesan → add 1 point