Ingredients
- 1 medium head of cauliflower, cut into florets
- 2–3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 2–3 tablespoons grated Parmesan cheese (optional, for extra crispiness)
- Fresh parsley, chopped (for garnish, optional)
- Lemon wedges (optional, for serving)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare cauliflower: Rinse and pat dry the cauliflower florets. Place them in a large bowl.
- Season: Drizzle with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
- Add cheese (optional): If using, sprinkle grated Parmesan over the florets and toss again.
- Arrange: Spread the seasoned cauliflower in a single layer on the prepared baking sheet, making sure there’s space between florets for maximum crispiness.
- Roast: Roast in the preheated oven for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Serve: Transfer to a serving plate. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve hot and enjoy!
If you’d like, I can help you create a version with different flavors — like spicy, herby, or with a dipping sauce. Just say the word!