Quick Crispy Cauliflower (Print Version)
# Ingredients:
→ Spices for cauliflower
01 -
1 large cauliflower head, chopped into small florets (remove stem and core)
02 -
1 tsp sea salt
03 -
1 tbsp curry powder or shawarma mix
04 -
1 tablespoon avocado oil
05 -
1/2 tsp maple syrup (optional)
→ Cooking oil
06 -
1–2 tablespoons avocado oil
→ Toppings (optional)
07 -
Chopped fresh cilantro
08 -
Toasted almond slivers
09 -
Tahini sauce
# Instructions:
01 -
Turn your oven to 450°F (232°C) and grab a large, rimmed oven-safe skillet—heavy cast iron works great here.
02 -
Add your cauliflower florets to a big bowl. Toss with oil, salt, your chosen spice blend, and maple syrup (if using) until everything's evenly covered.
03 -
Warm up your skillet with just enough oil to lightly cover the base. Using medium-high heat, cook the cauliflower in a single layer. Stir occasionally over 5 minutes until it's golden and slightly caramelized.
04 -
Move the skillet to the oven and roast on the center rack for 10–15 minutes. Give everything a stir every 5 minutes. The florets should turn crispy on the edges and stay tender inside.
05 -
Add some fresh cilantro, a drizzle of tahini, and toasted almond slivers if you'd like. It's best while hot and crunchy!
# Notes:
01 -
Eat leftovers within 3–4 days, but it's tastiest fresh out of the oven.
02 -
Not freezer-friendly.
03 -
To toast almond slivers, heat them in a dry pan on medium for around 5 minutes until golden.
04 -
Keeping space between the florets while cooking helps them stay crisp.