Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure the cauliflower is evenly coated with the seasonings.
- Step 3: Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting and crispiness.
- Step 4: Roast for 20-25 minutes, flipping the florets halfway through, until they are tender and golden brown with crispy edges.
- Step 5: If using, sprinkle the grated Parmesan cheese over the roasted cauliflower during the last 5 minutes of cooking.
- Step 6: Remove from the oven and garnish with fresh parsley before serving. Enjoy immediately!
Notes
- To keep leftover cauliflower crisp, store it in a container with a paper towel to absorb excess moisture.
- For best results, reheat in a preheated oven or air fryer to revive the crispy texture.
- Serve this roasted cauliflower as a vibrant side dish or a flavorful addition to grain bowls and salads.
- Don't skimp on the olive oil; it's key to achieving that irresistible golden-brown and crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American