Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Step 2: In a large bowl, toss the cauliflower florets with the olive oil, garlic powder, smoked paprika, salt, and pepper until the cauliflower is evenly coated.
- Step 3: Spread the cauliflower in a single layer on the prepared baking sheet. Make sure the florets are not overcrowded for optimal crisping.
- Step 4: Roast in the preheated oven for 20-25 minutes, flipping the cauliflower halfway through, until the florets are tender and golden brown with crispy edges.
- Step 5: Remove from the oven and sprinkle with grated Parmesan cheese and fresh parsley, if desired. Serve immediately.
Notes
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the cauliflower on a baking sheet and bake at 350°F (175°C) until warmed through and crispy again, about 5-10 minutes.
- Serve this crispy cauliflower as a flavorful side dish with roasted chicken, grilled salmon, or as a tasty addition to grain bowls.
- For extra browning, make sure the cauliflower florets are dry before tossing with oil and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American