The best appetizers are always the crunchy ones! As the weather cools down for fall and winter, I’m always thinking about how to put seasonal cold-weather veg to good use. My Crispy Cauliflower recipe couldn’t be easier, and with a satisfying crunch, and no deep-frying, it’s healthy as well as delicious!
How to Make It Crunchy, with No Deep-Frying?
The first thing to make sure of is that your cauliflower is completely dry. Any moisture clinging to the florets will be the enemy of crunch. I usually wash my cauliflower the day before, then spread onut the florets on a try in the fridge, uncovered, to dry overnight.
And then when I’m ready to cook, I use a little cornstarch mixed in with the spices. Cornstarch enables the cauliflower to crisp up beautifully, and gives you a delectable crunchy crust on the outside.
Spiced-Up and Fragrant!
Using a selection of store-cupboard spices, this crispy cauliflower recipe is satisfying and tasty. With curry powder and garlic, it’s got hints of India, but the cumin and lemon zest give a distinct nod to the Middle-East as well. You can adapt the spices to whatever you have to hand, and whatever you feel like, but don’t forget the salt and the cornstarch – a crucial ingredient for that all-important crunch!
Getting a Proper Coating
Once you’ve got your ingredients, you need to make sure you get as much flavor as possible into the cauliflower. Mix all the spices together with the cornstarch and a generous amount of flaky sea salt. Tip it over the cauliflower florets and mix really well with your hands, massaging gently to get the spice rub into every little crevice and crack.
Double-Cooking Technique
Roasting cauliflower gets you great flavor, but it can get a little soggy – the last thing you want in a crispy cauliflower dish. By starting out cooking on the stove-top, you crisp up the edges of the cauliflower before transferring the oven, guaranteeing crunchy edges and a great cauliflower taste.
What to Serve with Crispy Cauliflower
Crispy cauliflower is a perfect appetizer just as it is, with a squeeze of the lemon juice. But to elevate it even more, you can serve it with herby dips like chimichurri, or a creamy ranch dressing, or a yogurt-based sauce.
I’ve also occasionally used it as the base of a large lunch salad, adding sweet potatoes, tomatoes, cucumber, and lots of parsley to the cauliflower, and serving it with a tahini and vinegar dressing.
Storage Notes
Crispy cauliflower loses its crunch quite quickly after cooking. It will still taste great the following day, but for optimum crispiness, I suggest eating it fresh out of the oven. Just put it on the table – I guarantee it won’t be hanging around for long. I had trouble keeping greedy fingers off my cauliflower for long enough to take the pictures!
And More…
Looking for more great seasonal appetizers? Check out one of my other recipes here!
Conclusion
Do you like cauliflower? Like crunch? What are you waiting for?! Get crunching, with this best crispy cauliflower recipe, designed to deliver maximum crunch for minimal effort – and no deep frying. Let me know in the comments if you’re going to add this recipe to your repertoire of perfect crunchy snacks.
Crispy Cauliflower
Ingredients
- 1 head cauliflower broken into florets
- 1 lemon zest and juice
- 4 tbsp sunflower oil
- 1 tbsp cumin
- 1 tbsp curry powder
- 2 tsp garlic powder
- 1 tbsp cornstarch
- Salt and pepper
Instructions
- Preheat the oven to 190°C/375°F.
- Dry the cauliflower florets very thoroughly.
- Zest the lemon.
- Mix the lemon zest, cumin, curry powder, garlic powder, and cornstarch together, with a generous pinch of sea salt.
- Add the spiced salt to the cauliflower, and rub it into well, making sure it is well coated in the spice powder.
- In an oven-proof skillet, heat the oil over medium-high heat. Add the spiced cauliflower and fry for about 3-4 minutes until crispy on the underside. Turn, and fry for another 2 minutes, then transfer to the oven.
- Roast for 18-20 minutes, until well-browned and deliciously crunchy-looking.
- Squeeze over some lemon juice to taste, and serve hot, optionally with some dips on the side.
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