Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion 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 baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Ensure all florets are evenly coated.
- Step 3: Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding the pan for optimal crispiness.
- Step 4: Roast for 20-25 minutes, flipping the cauliflower halfway through, until tender and golden brown with crispy edges.
- Step 5: If desired, sprinkle the grated Parmesan cheese over the cauliflower during the last 5 minutes of roasting.
Notes
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- To revive the crispiness, reheat the cauliflower in a preheated oven at 350°F (175°C) for a few minutes, or use an air fryer.
- Serve this crispy cauliflower as a flavorful side dish alongside your favorite protein, or toss it into a vibrant salad for added texture.
- For extra crispy results, make sure the cauliflower florets are completely dry before tossing with the oil and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American