Quick Crispy Cauliflower

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Curry powder, lemon slice, and cilantro beside a bowl of Quick Crispy Cauliflower

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!

Wood cutting board with ingredients for making our Quick Crispy Cauliflower recipe

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.

  1. Preheat oven to 450 F / 232 C.
  2. Chop and toss cauliflower with a little oil and seasonings of choice.
  3. Sear on the stovetop over medium-high heat to get a crispy, browned exterior.
  4. Roast in the oven for 10-15 minutes until cauliflower is slightly tender with crispy edges.
Bowl of cauliflower florets coated in curry powder

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.

Pan of Quick Crispy Cauliflower seasoned with curry powder

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

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!

Bowl of our Quick Crispy Cauliflower recipe made with slivered almonds and cilantro

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!
Author Minimalist Baker
Print
Bowl of Crispy Baked Cauliflower made with curry powder
4.94 from 15 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Side Dish
Cuisine Gluten-Free, Indian-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

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

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).

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

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  1. 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.

  2. 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!

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandi, we think the baking sheet is ideal. It’s best not to crowd the pan.

      • 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. :)

  4. 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!

  5. 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!

  6. 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

  7. Todra Payne says

    Hmmm. I made this and it was soggy. Not crispy at all. For flavoring, I used a traditional Albanian spice blend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  8. 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.

  9. 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*!!!

  10. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  11. 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!

  12. 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.

  13. 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.

  14. 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 ??

  15. 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.

  16. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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?

  17. 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!