Ingredients
- 1 medium head of cauliflower, cut into florets
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, for a smoky flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup grated Parmesan cheese (optional for added crispiness and flavor)
- Fresh parsley, chopped (for garnish)
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, add cauliflower florets. Drizzle with olive oil and toss to coat evenly.
- In a small bowl, mix together salt, pepper, smoked paprika, garlic powder, and onion powder.
- Sprinkle the spice mix over the cauliflower. Toss again until all pieces are well coated.
- Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Make sure the florets are not overcrowded for maximum crispiness.
- Roast in the preheated oven for 25–30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
- (Optional) In the last 5 minutes, sprinkle with Parmesan cheese for extra crunch and flavor.
- Remove from the oven and sprinkle with chopped parsley and a squeeze of fresh lemon juice if desired.
- Serve hot as a side dish, snack, or even a main — it’s that good!
Let me know if you’d like a dipping sauce suggestion or a vegan variation!
4o