Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Make sure the cauliflower is evenly coated.
- Step 3: Spread the cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding the pan for optimal crisping.
- Step 4: Roast for 20 minutes, then flip the florets and roast for another 15-20 minutes, or until tender and golden brown, with crispy edges.
- Step 5: Remove from oven and let cool slightly before serving. Serve immediately for the best crispy texture.
Notes
- Store leftover cauliflower in an airtight container in the refrigerator for up to 3 days, though it will lose some crispness.
- To best revive the crispy texture, reheat the cauliflower in a preheated 400°F (200°C) oven for a few minutes rather than microwaving.
- Sprinkle with fresh lemon juice and chopped parsley after roasting for a burst of fresh flavor and color that perfectly complements the spices.
- For extra crispy edges, ensure the cauliflower florets are completely dry before tossing with oil and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American