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Quick Crispy Cauliflower


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10 minutes
20 minutes
Quick Crispy Cauliflower

Cauliflower that's crispy on the outside, tender on the inside, and bursting with flavor!


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)

1-2 Tbsp avocado oil (or sub other neutral-flavored oil with high smoke point)

Fresh cilantro

Toasted slivered almonds

Fresh tahini


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.


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