Ingredients:
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1 medium cauliflower head, cut into florets
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2 tablespoons olive oil (or your preferred oil)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika (or regular paprika)
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Salt and pepper to taste
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Optional: 1 tablespoon grated Parmesan cheese or nutritional yeast for a cheesy flavor
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Optional: Fresh herbs like parsley or thyme for garnish
Instructions:
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Preheat your oven to 425°F (220°C). This high temperature helps the cauliflower get crispy.
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Prepare the cauliflower: Cut the cauliflower into small florets, making sure they are evenly sized so they cook at the same rate.
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Toss with oil and seasonings: In a large bowl, combine the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss well so all the florets are evenly coated.
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Spread on a baking sheet: Arrange the seasoned cauliflower in a single layer on a baking sheet. Make sure the florets are not crowded so they roast and get crispy.
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Roast: Bake for about 25–30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
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Optional cheesy touch: If you want a cheesy flavor, sprinkle some grated Parmesan or nutritional yeast on the cauliflower about 5 minutes before the roasting time is up, allowing it to melt and crisp up.
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Garnish and serve: Once the cauliflower is crispy and browned, remove it from the oven. Garnish with fresh herbs like parsley or thyme, and serve hot!
Tips for Extra Crispy Cauliflower:
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For maximum crispiness, use a convection oven if you have one.
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If you want to make it even crispier, you can toss the cauliflower in some cornstarch before adding the oil and seasonings. This creates an extra crunchy coating.
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For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
It’s a super versatile dish—you can change up the spices or add a squeeze of lemon juice after roasting for an extra burst of flavor. Enjoy!