Ingredients
- 1 medium head of cauliflower, cut into florets
- 2–3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon ground cumin (optional)
- ½ teaspoon chili powder (optional, for a spicy kick)
- Salt and black pepper, to taste
- 2–3 tablespoons grated Parmesan cheese (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving, optional)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prep cauliflower: Wash and dry the cauliflower florets. Place them in a large bowl.
- Season: Drizzle olive oil over the florets. Sprinkle with garlic powder, paprika, cumin, chili powder (if using), salt, and pepper. Toss well until all florets are evenly coated.
- Arrange: Spread the cauliflower in a single layer on the prepared baking sheet. For extra crispiness, avoid overcrowding.
- Bake: Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Finish: Remove from the oven. If desired, sprinkle with grated Parmesan cheese while still hot.
- Serve: Transfer to a serving platter, garnish with chopped parsley, and serve with fresh lemon wedges for a zesty touch.
Tip: For extra crunch, you can sprinkle a few breadcrumbs on top before baking!
Would you like a dipping sauce suggestion for this?