Ingredients
1 medium head of cauliflower, cut into florets
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional, for extra flavor)
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional, for extra crispiness)
Optional garnish: Fresh parsley, lemon wedges, or a drizzle of your favorite sauce
Preparation Steps
1. Prepare the Cauliflower
Preheat your oven to 425°F (220°C).
Wash and dry the cauliflower florets thoroughly to ensure crisp roasting.
2. Season the Cauliflower
In a large bowl, toss the cauliflower with olive oil.
Add garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and Parmesan cheese (if using). Mix until evenly coated.
3. Roast the Cauliflower
Spread the seasoned florets in a single layer on a baking sheet lined with parchment paper.
Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
4. Serve
Remove from the oven and transfer to a serving platter.
Garnish with parsley, a squeeze of lemon juice, or your favorite dipping sauce.
Tips for Success
Even Cooking: Cut florets into similar sizes for consistent roasting.
Customize Flavor: Add chili flakes for heat or a splash of balsamic vinegar for tanginess before roasting.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to restore crispiness.
Enjoy your crispy, roasted cauliflower as a tasty, guilt-free treat!