Ingredients
- 1 medium head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional for a little heat)
- 1/4 cup grated Parmesan cheese (optional for extra flavor)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare the cauliflower: Remove the leaves from the cauliflower and cut the head into bite-sized florets.
- Season the cauliflower: In a large mixing bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, onion powder, salt, pepper, and crushed red pepper flakes (if using). Ensure all florets are evenly coated with the seasoning mixture.
- Spread on baking sheet: Arrange the seasoned cauliflower florets in a single layer on the prepared baking sheet, making sure there’s space between each floret for even roasting.
- Roast in the oven: Place the baking sheet in the preheated oven and roast the cauliflower for 25-30 minutes, flipping halfway through, until the cauliflower is crispy and golden brown on the edges.
- Optional – add Parmesan: If using Parmesan cheese, sprinkle it over the cauliflower during the last 5 minutes of roasting for a melty, crispy topping.
- Garnish and serve: Once roasted, remove from the oven and garnish with fresh parsley. Serve immediately as a side dish or a delicious snack!
Enjoy your crispy, roasted cauliflower! It’s so flavorful, you might just prefer it over meat. 😊