Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
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, paprika, salt, and pepper until evenly coated.
- Step 3: Spread the cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
- Step 4: Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and golden brown with crispy edges.
- Step 5: If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting.
- Step 6: Garnish with fresh parsley before serving. Serve immediately.
Notes
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheat, spread the cauliflower on a baking sheet and broil for a few minutes, watching carefully to prevent burning.
- Serve this crispy cauliflower as a delicious side dish with grilled chicken or fish, or toss it into a hearty salad.
- Don't skimp on the space between florets on the baking sheet – overcrowding will steam the cauliflower instead of roasting it to crispy perfection!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American