Ingredients
- 1 medium cauliflower head, cut into florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1/2 tsp dried thyme (optional)
- 1/4 cup grated Parmesan cheese (optional for a cheesy crust)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut the cauliflower into bite-sized florets, removing the tough stem.
- In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and dried thyme (if using). Make sure each piece is coated evenly.
- Spread the cauliflower in a single layer on a baking sheet lined with parchment paper or a silicone mat.
- Roast for 25-30 minutes, turning halfway through, until the cauliflower is golden brown and crispy on the edges.
- If using Parmesan cheese, sprinkle it over the cauliflower during the last 5 minutes of roasting to melt and form a crispy, cheesy crust.
- Remove from the oven, garnish with fresh parsley, and serve hot.
Enjoy your crispy, roasted cauliflower that’s so delicious, it might just steal the spotlight from meat!