If you’ve ever fallen out of love with cauliflower, this dish will help rekindle that fire.
It’s crispy, fast, flavorful, and incredibly versatile — think holiday side dish or a topper for salads, bowls, and more.
Let us show you how it’s done!
This recipe is simple, requiring just 30 minutes and 4 ingredients to prepare!
How to Make Crispy Cauliflower
While there are many methods for making crispy cauliflower, this method is fast and effective.
- Preheat oven to 450 F / 232 C.
- Chop and toss cauliflower with a little oil and seasonings of choice.
- Sear on the stovetop over medium-high heat to get a crispy, browned exterior.
- Roast in the oven for 10-15 minutes until cauliflower is slightly tender with crispy edges.
That’s about as easy as it gets!
This recipe’s adapted from our Miso-Glazed Brussels Sprout recipe — relying on the sear first, then roast method, which we love because it speeds cook time and gives you more control over the final texture.
We hope you LOVE this cauliflower! It’s:
Crispy on the outside
Tender on the inside
Simple & quick to make
Versatile
Customizable
& Incredibly delicious
This would make the perfect side dish this holiday season and beyond. We also love adding it to breakfast bowls, Buddha bowls, salads, and more!
More Cauliflower Recipes
- Spicy Korean Style Cauliflower “Wings”
- Red Curry Cauliflower “Wings”
- Cashew-Crusted Cauliflower “Steak”
- Curried Cauliflower Salad with Grapes
- Cauliflower Banh Mi Sandwich
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Quick Crispy Cauliflower
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
*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).
C Perry says
Enjoyed the simplicity of the flavor profile. Did not deviate from the recipe and it turned out perfect. No garnish. Paired with a creamy pasta dish. Yummy!
We’re so glad you enjoyed it. Thanks so much for the lovely review! xo
chelsey says
This recipe was seriously packed with flavor and delicious! I made it with the shawarma spice blend provided, increased the pan roasting time for extra char, and served with cilantro and Trader Joe’s avocado tzatziki dip ! Highly recommend :)
Yum, that pairing sounds amazing, Chelsey! Thank you for sharing! xo
Kyle says
I use this recipe for every occasion it’s seriously perfect!! I usually skip the curry powder and add soy sauce/ coco aminos, and whatever spices I have. This thanksgiving I used some sage and Trader Joes’ 21 Spice Salute. It’s indispensable as a salad topping too 💞 Thanks as always!!
LOVE all your seasonings! Thank you for sharing! xo
Anabel says
I just made this and it came out amazing!!
I used lemon pepper instead it’s delicious!!
So great! Thanks for sharing, Anabel!
Pia says
Ohhh, just made it, so quick and easy and super tasty xxx
Thanks for sharing, Pia!
Kathleen Ralf says
For a snack and a try out with the air fryer I did half a head…probably could fit a whole head of florets in. Then roasted at 200c for 10 minutes. Shaking the basket a couple of times. Worked perfect!
kelly eddy says
First time cooking cauliflower. This recipe was delicious. Used 1 1/2 tsp maple syrup. Served with Madras Lentils that were already prepared in a sauce that you can get a grocery store and it made for an excellent meal. I will look at other recipes by minimalist baker.
We’re so glad you enjoyed it, Kelly! Thanks so much for the lovely review!
Sierra says
Wow quick and easy! I made this for lunch to go over leftover beans and rice and had some leftover for dinner too. Delicious! Don’t skip the suggested almond slices. Layered Minimalist Baker tahini ginger sauce over this, big bowl of delicious!
That bowl sounds amazing! Thanks for sharing, Sierra! xo
SANDI says
FOR A HEAD OF CAULIFLOWER, SO AS NOT TO CROWD THE PAN, I HAD TO MAKE THIS IN BATCHES. DO YOU RECOMMEND PUTTING ALL THE CAULIFLOWER BACK IN THE CAST IRON (WHICH WILL BE QUITE FULL) TO COOK IN THE OVEN? OR WILL THAT BE TOO CROWDED? I MOVED IT INTO A BAKING SHEET TO ROAST IN THE OVEN. PLEASE CLARIFY. THANK YOU.
Hi Sandi, we think the baking sheet is ideal. It’s best not to crowd the pan.
Bill Whitehead says
Is it possible to use frozen cauliflower florets from the supermarket and get the same crispy results?
Frozen typically doesn’t get crispy. But let us know if you find a way to do it!
Kat says
Frozen cauliflower:
Place in large microwave safe bowl. Heat on med-high for about 3 minutes. Check to see if still icy. If still frozen in patches, heat in 30 second intervals, just until thawed. Allow to cool.
If necessary, drain and pat dry.
Reduce heat by 25 degrees (Fahrenheit).
Start checking for doneness 5-15 minutes early (depending on individual recipe).
I always use frozen cauliflower, broccoli, ect, they are the only veggies I can get usually. :)
Michele says
For frozen veg, you can also just run under cool water (not hot as you aren’t trying to parcook) to defrost, then drain and dry—the dryer the better, or they won’t crisp . The problem is freezing does break down the cell structure, so veg that has been improperly frozen (defrosted, refrozen as use part of bag…) may end up limp and soggy
Heather Carter says
A simple and delightfully delicious recipe making cauliflower a WOW.
I used a little less curry, a dash of chili powder, and added another 1/2 tsp of maple syrup once the ingredients had cooked in the iron skillet. Because I didn’t have any other oil than olive oil–I used it and lowered the temperatures a bit to 425 degrees, to avoid smoking. During the final 5 minutes in the oven, I tossed in a tablespoon of shaved almonds on half of the cauliflower. We drizzled tahini (Trader Joe’s) and fresh cilantro before serving. My husband and I were VERY impressed and loved it! Thank you!
Yay! Thanks so much for sharing, Heather!
Benjamin Guez says
Can the miso based sauce (from Brussels sprouts recipe) work for this cauliflower
I think so! Let us know how it goes!
Sandra Coulson says
This made a HUGE mess in my iron skillet, but the end product was totally worth it. We used curry powder and finished it with cilantro. It was much enjoyed!
Barby says
Had to adjust some ingredients that I did not have. Replaced curry powder with chili powder and sweet pepper and added bacon bits. The slight sweetness from the maple syrup was a hit. In short absolutely loved it and my daughter approved
Todra Payne says
Hmmm. I made this and it was soggy. Not crispy at all. For flavoring, I used a traditional Albanian spice blend.
Oh no! Sorry to hear that happened, Todra! It sounds like the temperature was not hot enough. What type of pan did you use?
Todra Payne says
I realized after I left my comment that it was my oil. I’m so used to reaching for olive oil that I do it automatically. So sorry. Of course they didn’t crisp up. The oil was too heavy. I’ll make it again later in the week. Thanks for answering.
Deb says
Hi, Could you say more about this? I tried a different ‘crispy cauliflower’ recipe (i believe from this site), but mine came out soggy, too. So the kind of oil is pretty critical? Which are best for this kind of thing? Thanks!
Abby says
This recipe was easy to make and so tasty! I loved all of the flavors. I didn’t have curry powder or shawarma spice blend, so I substituted coriander and cumin, and it came out well. Such a great side dish. I would love to know what you would recommend serving this with as the main dish – instead of adding it to salad bowls.
Hi Abby, we’re so glad you enjoyed it! We think it would go well with chicken (https://minimalistbaker.com/easy-marinated-grilled-chicken-30-minutes/) or tofu (https://minimalistbaker.com/quick-easy-crispy-tofu/).
Eugenia says
Absolutely delicious! I garnished with tahini. So yummy and easy to make!!!! Everything I have tried so far from your website is 5*!!!
whitnee says
I made these and they are delicious. However, they are certainly not crispy. More just cooked generally. Do you think it could be because I used my toaster oven instead of regular oven?
Hi Whitnee, it sounds like the temperature may not have been hot enough to crisp them up. It could be that the toaster oven doesn’t hold heat as well as a conventional oven.
Lori C says
I used the shawarma seasoning to make these. Absolutely delicious! Really good by themselves, but i ended up adding them to lentils, with some roasted red and yellow peppers!
Phoebe says
I’ve been making a lot of cauliflower lately and the pan/oven combo worked perfectly to get that crispy texture I’ve been after. Grateful for this recipe!
I recommend tossing in chili oil, cumin, and garlic for vegetarian tacos… OR drizzle with unfiltered olive oil, cilantro, and sea salt and throw it on top of a bowl of spicy curry lentils.
Thanks for sharing, Phoebe! Your modifications sound lovely!
Brittany says
This was AMAZING. I enjoyed the flavor profile (I don’t typically cook with curry powder) and the crispiness. Perfect amount of salt too. Definitely will be making this more often.
Kathleen Ralf says
So delicious! Great snack or side. Used Hot Madras curry and drizzled with Tahini.
We’re so glad you enjoyed it! Thanks for sharing!
Daria Alfahed says
We make this at least twice a week since you published this recipe! Its just perfection, and a sure way to get veggies into my toddler, thank you ??
Whoop! So glad you and your toddler both enjoy it! xo
Frank says
I made this and enjoyed it. I did wonder if the whole thing couldn’t have just been done on the stove top. I liked that the recipe lends itself to a variety of different ways of spicing. I made mine with hot, smoked paprika and it worked very well.
Thanks for sharing, Frank!
Jodie says
One incredibly massive, irritating flaw with your website. I chose ‘vegan, gluten free, soy free’ for recipes. I see one I like, go check it out but when I hit the back arrow, it takes me to the very beginning again! Where I have to enter the specifics again. I really wish it would just take me back to WHERE I left off. If there’s a way to do that, please let me know!
Hi Jodie, I’d suggest opening the recipes you’d like to see in a new window vs clicking directly on the recipes which will refresh the current page you’re on with the recipe you clicked on. Does that make sense?
Lina says
Hi Dana!
I just tried this recipe tonight. I follow your recipe and turned out very delicious. My family love it and they don’t believe it’s so simple ingredients. I didn’t get a chance to take a picture because it’s all gone in a short time. Thank you so much for sharing this recipe. I will definitely make this again.
Thanks!
Thanks for sharing, Lina!
Mell says
What if I skip the searing and do same temperature for longer?
Thanks!
Hi Mell, they won’t get quite as crispy, but it would still probably work.