Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 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 chopped fresh parsley (for garnish, optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large 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, ensuring that the florets are not overcrowded.
- Step 4: Roast for 20-25 minutes, flipping the cauliflower halfway through, until tender and golden brown.
- Step 5: If desired, sprinkle with Parmesan cheese during the last 5 minutes of roasting.
- Step 6: Garnish with fresh parsley before serving. Serve immediately.
Notes
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- For the crispiest results, reheat in a preheated oven or air fryer rather than the microwave.
- Serve this flavorful cauliflower as a simple side dish or as a surprisingly delicious topping for salads and grain bowls.
- Don't overcrowd the baking sheet; roasting in batches ensures maximum browning and that craveable crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American