Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated Parmesan (optional, for extra crispiness)
- 1 tbsp cornstarch (optional, for even crispier edges)
- Fresh parsley and lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Pat the cauliflower very dry with a clean kitchen towel. Removing moisture helps it crisp.
- In a large bowl, toss the florets with olive oil, garlic powder, paprika, onion powder, salt, and pepper. If using, add the cornstarch and Parmesan and toss until evenly coated.
- Spread the cauliflower in a single layer on the baking sheet, leaving space between pieces. Overcrowding causes steaming instead of roasting.
- Roast for 25–35 minutes, flipping halfway through, until the cauliflower is golden brown and crispy around the edges.
- Serve immediately with chopped parsley and a squeeze of fresh lemon juice.
Optional serving ideas
- Dip in garlic aioli, ranch, or spicy yogurt sauce.
- Sprinkle with chili flakes for heat.
- Add toasted sesame seeds and a drizzle of tahini for a Middle Eastern twist.
- Toss with buffalo sauce after roasting for crispy buffalo cauliflower.
Tips for maximum crispiness:
- Dry the cauliflower thoroughly before seasoning.
- Use high heat (425°F/220°C).
- Don’t overcrowd the pan.
- Serve right away, as roasted vegetables soften as they cool.
