Ingredients
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (smoked paprika works great)
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp grated Parmesan cheese (optional, for extra browning)
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat oven
- Heat oven to 425°F (220°C).
- Line a baking sheet or roasting pan with parchment paper.
- Season the cauliflower
- In a large bowl, toss cauliflower florets with olive oil.
- Add garlic powder, paprika, onion powder, salt, pepper, and Parmesan (if using).
- Mix until all florets are evenly coated.
- Arrange for roasting
- Place florets in a single layer with some space between them.
- For extra caramelization, place the flatter sides facing down.
- Roast
- Bake for 25–35 minutes, turning once halfway through.
- Roast until deeply golden brown with crispy edges.
- Finish
- Sprinkle with chopped parsley.
- Serve immediately.
Optional Garlic-Parmesan Version
After roasting, toss the cauliflower with:
- 1 tbsp melted butter
- 1 minced garlic clove
- 2 tbsp grated Parmesan
Return to the oven for 2–3 minutes before serving.
Tips for Extra Crispiness
- Dry the cauliflower thoroughly after washing.
- Don’t overcrowd the pan.
- Use high heat (425°F/220°C).
- A convection/fan oven makes the edges even crispier.
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
