Instructions
1. Prep the Oven and Pan:
Preheat your oven to 400–425°F (200–220°C) and line a baking sheet with parchment paper to prevent sticking. A hot oven ensures that the cauliflower gets perfectly crispy edges while staying tender inside.
2. Wash and Cut the Cauliflower:
Rinse the cauliflower thoroughly under cold water, then pat it completely dry with a kitchen towel — removing moisture is key to crispiness. Cut the cauliflower into bite-sized florets, keeping them as uniform in size as possible for even cooking.
3. Season the Florets:
In a large bowl, toss the cauliflower florets with olive oil, making sure each piece is evenly coated. Sprinkle with salt, black pepper, garlic powder, and paprika (or smoked paprika for depth). For extra flavor, add Parmesan cheese or chili flakes at this stage and mix well to coat.
4. Arrange and Roast:
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Avoid crowding — space allows the florets to roast instead of steam. Roast in the preheated oven for 20–25 minutes, flipping halfway through to ensure even browning on all sides. Bake until the edges are golden brown and slightly crispy.
5. Garnish and Serve:
Remove from the oven and sprinkle with fresh herbs, a bit of Parmesan, or a pinch of chili flakes for added flair. Serve hot as a side dish, healthy snack, or even as part of a grain bowl or salad.
