Quick Crispy Cauliflower
Our go-to method for making crispy, flavorful cauliflower FAST! Ready in 30 minutes with 4 simple ingredients, this cauliflower is a perfect side dish or addition to bowls, salads, and more!
Servings 4 (Servings)
Ingredients
CAULIFLOWER
- 1 large head cauliflower (stems/core removed, chopped into bite-size florets)
- 1 Tbsp avocado oil (or sub other neutral-flavored oil with high smoke point)
- 1 tsp sea salt
- 1 Tbsp curry powder* or shawarma spice blend*
- 1/2 tsp maple syrup (optional)
FOR COOKING
- 1-2 Tbsp avocado oil (or sub other neutral-flavored oil with high smoke point)
FOR SERVING optional
- Fresh cilantro
- Toasted slivered almonds*
- Fresh tahini
Instructions
- Preheat oven to 450 degrees F (232 C) and get out a large, oven-safe rimmed skillet (we prefer cast iron).
- Add chopped cauliflower to a large mixing bowl and top with oil, salt, seasonings of choice, and maple syrup (optional for a bit of sweetness). Toss to coat (see photo).
- Heat your large skillet over medium-high heat. Once hot, add just enough oil to coat the pan (about 1-2 Tbsp / 15-30 ml as recipe is written — adjust amounts as needed if adjusting serving size).
- Heat oil for 1 minute. Then add cauliflower (add only as much will fit comfortably in the pan — crowding will lead to soggy cauliflower) and sauté for about 5 minutes, stirring / tossing occasionally until your cauliflower has a slight sear / golden brown exterior.
- Carefully transfer pan to the preheated oven and bake on the center rack for 10-15 minutes, stirring every 5 minutes to ensure even cooking, until the cauliflower is golden brown and cooked through. It should be tender with a slight bite and crispy edges.
- Garnish with desired herbs or nuts, such as cilantro and slivered almonds (optional), and serve immediately. We also like adding a drizzle of fresh tahini (also optional) for another layer of flavor and creamy texture.
- Store cooled leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly. Best when fresh for optimal texture.
Video
Notes
*To make toasted slivered almonds, add ~1/4 cup (25 g) slivered almonds to a dry pan (cast iron or stainless steel) and cook over medium / medium-low heat, stirring frequently until golden brown — about 5 minutes. Watch carefully to avoid burning.
*Learn more about the history of curry powder here, as well as how to make our custom blend!
*Learn more about the history of shawarma spice blend here, as well as how to make our go-to blend at home!
*Nutrition information is a rough estimate calculated without optional ingredients and with the lesser amount of avocado oil (2 Tbsp /30 ml total as the recipe is written).
*Learn more about the history of curry powder here, as well as how to make our custom blend!
*Learn more about the history of shawarma spice blend here, as well as how to make our go-to blend at home!
*Nutrition information is a rough estimate calculated without optional ingredients and with the lesser amount of avocado oil (2 Tbsp /30 ml total as the recipe is written).
Nutrition (1 of 4 servings)
Serving: 1 servings Calories: 119 Carbohydrates: 11.5 g Protein: 4.3 g Fat: 7.6 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.02 g Monounsaturated Fat: 4.99 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 649 mg Potassium: 664 mg Fiber: 4.6 g Sugar: 4.1 g Vitamin A: 50 IU Vitamin C: 140.3 mg Calcium: 60 mg Iron: 1.8 mg