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)
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. Ensure the florets are not overcrowded for optimal crisping.
- Step 4: Roast for 20-25 minutes, flipping the cauliflower halfway through, until tender and golden brown with crispy edges.
- Step 5: Remove from oven and sprinkle with grated Parmesan cheese, if desired. Serve immediately.
Notes
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the cauliflower in a preheated oven or air fryer to maintain its crispy texture.
- Serve this crispy cauliflower as a delicious side dish with roasted chicken, grilled steak, or even as a flavorful addition to a vegetarian bowl.
- Don't skip the single layer on the baking sheet; this ensures the cauliflower roasts instead of steams, giving you maximum crispiness!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American