Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup breadcrumbs (optional, for extra crispiness)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Make sure the cauliflower is evenly coated.
- Step 3: Add the grated Parmesan cheese and breadcrumbs (if using) to the cauliflower and toss again, ensuring the florets are well coated with the cheese mixture.
- Step 4: Spread the cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding the pan for optimal crisping.
- Step 5: Roast for 20-25 minutes, or until the cauliflower is tender and golden brown, flipping halfway through for even cooking.
Notes
- For longer storage, let the roasted cauliflower cool completely before refrigerating in an airtight container for up to 3 days.
- To revive the crispiness, reheat the cauliflower in a single layer in a 350°F (175°C) oven or air fryer for a few minutes.
- Serve immediately as a side dish alongside roasted chicken or fish, or even as a flavorful topping for salads.
- Don't skip the step of drying the cauliflower florets thoroughly with paper towels before tossing with oil; this helps them get extra crispy in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American