Ingredients
Scale
- 1 large head of 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 lemon juice (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, salt, and pepper until evenly coated.
- Step 3: Spread the cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding.
- 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 Parmesan cheese and drizzle with lemon juice during the last 5 minutes of roasting.
Notes
- To keep leftover cauliflower crispy, store it in an airtight container in the refrigerator, but don't seal the lid completely until it has fully cooled.
- For best results, reheat the cauliflower in a preheated oven or air fryer to re-crisp it, rather than microwaving it.
- Serve this roasted cauliflower as a flavorful and healthy side dish, or toss it into a salad for added texture and flavor.
- For extra crispy cauliflower, make sure the florets are completely dry before tossing them with oil and spices; patting them dry with paper towels works wonders.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American