Healthy, versatile, and perfect as a side dish, snack, or meat substitute.
⏱️ Time & Yield
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Prep: 10 minutes
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Bake: 25–30 minutes
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Serves: 4
🛒 Ingredients
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1 large head cauliflower, cut into even florets
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2–3 tbsp olive oil (use less for lighter version)
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1 tsp garlic powder
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1 tsp smoked paprika (or regular paprika)
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½ tsp onion powder
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¼ tsp black pepper
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¾ tsp salt (adjust to taste)
Optional Add-Ins
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¼ cup grated Parmesan cheese
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½ tsp chili flakes
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Lemon zest or fresh lemon juice
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Fresh herbs (parsley, thyme)
👩🍳 Step-by-Step Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Prep cauliflower: Wash, dry well, and cut into uniform florets for even cooking.
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Season: In a large bowl, toss cauliflower with olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
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Arrange: Spread florets in a single layer—do not overcrowd.
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Bake: Roast for 25–30 minutes, flipping halfway, until edges are crispy and centers are tender.
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Finish: Add Parmesan during last 5 minutes (optional). Finish with lemon juice or herbs before serving.
⭐ Pro Tips
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Dry cauliflower completely before seasoning to avoid steaming
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Larger florets = softer inside, smaller florets = crispier
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Use convection mode if available for extra crunch
❓ Q & A
Q: How do I make baked cauliflower extra crispy?
A: Use high heat (425°F), dry florets well, don’t overcrowd, and flip halfway. Broil for 2 minutes at the end.
Q: Can I make it oil-free?
A: Yes. Toss cauliflower with vegetable broth or lemon juice instead of oil—texture will be softer.
Q: Is baked cauliflower good for weight loss?
A: Absolutely. It’s low-calorie, high in fiber, and very filling.
Q: Can I use frozen cauliflower?
A: Yes, but thaw and pat dry completely. Expect slightly less crispness.
Q: How do I store leftovers?
A: Refrigerate in an airtight container up to 3 days. Reheat in oven or air fryer for best texture.
Q: Can I freeze baked cauliflower?
A: Freezing is not recommended—texture becomes mushy.
🔄 Flavor Variations
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Buffalo style: Toss with buffalo sauce after baking
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Mediterranean: Add oregano, lemon zest, and feta
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Asian-inspired: Finish with soy sauce and sesame seeds
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Low-carb “wings”: Serve with ranch or yogurt dip