This recipe yields perfectly crispy and flavorful roasted cauliflower, great as a side dish or appetizer.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: fresh parsley, lemon wedges, grated Parmesan cheese
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Cauliflower: Wash the cauliflower and cut it into evenly sized florets. This ensures they cook at the same rate.
- Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Make sure the florets are evenly coated.
- Arrange on Baking Sheet: Spread the seasoned cauliflower florets in a single layer on a baking sheet. Avoid overcrowding, as this will prevent them from getting crispy.
- Roast: Roast the cauliflower in the preheated oven for 20-25 minutes, or until tender and golden brown. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove the cauliflower from the oven and transfer to a serving dish. Garnish with fresh parsley, lemon wedges, or grated Parmesan cheese, if desired. Serve immediately.