Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 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 baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, cayenne pepper (if using), salt, and pepper until evenly coated.
- Step 3: Spread the cauliflower in a single layer on the prepared baking sheet, ensuring not to overcrowd.
- Step 4: Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and golden brown with slightly crispy edges.
- Step 5: If using, sprinkle with Parmesan cheese during the last 5 minutes of roasting.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a single layer in a 350°F oven for a few minutes to re-crisp, avoiding sogginess.
- Serve this crispy cauliflower as a flavorful side dish to roasted chicken, grilled steak, or even tossed into a hearty salad.
- Don't be shy with the olive oil and make sure the cauliflower florets are in a single layer on the baking sheet for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American