Ingredients
Equipment
Instructions
- Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet in the oven to heat up with it.
- Wash and thoroughly dry the cauliflower florets. Ensure they are as dry as possible to promote crisping instead of steaming.
- In a large mixing bowl, toss the dry cauliflower florets with the olive oil until they are all lightly coated.
- Sprinkle the garlic powder, smoked paprika, salt, and pepper over the cauliflower. Toss again until the florets are evenly seasoned.
- Carefully remove the hot baking sheet from the oven. Arrange the cauliflower in a single layer, ensuring there is space between the florets. Do not overcrowd the pan.
- Roast for 20-25 minutes, flipping the florets halfway through the cooking time. The cauliflower is done when it is tender and has crispy, golden-brown edges.
- If using, sprinkle the grated Parmesan cheese over the cauliflower during the final 5 minutes of roasting until it's melted and golden.
- Serve immediately for the best crispy texture.
Notes
Tip 1: Dry is Key! Do not skip the step of thoroughly drying your cauliflower. Any excess water will create steam, preventing the cauliflower from getting crispy.
Tip 2: High Heat is Your Friend. Roasting at 425°F is the sweet spot for getting that perfect crispy-on-the-outside, tender-on-the-inside texture.
Tip 3: Don't Crowd the Pan. Use two baking sheets if you need to. Giving the cauliflower space to breathe is essential for proper roasting.
Tip 2: High Heat is Your Friend. Roasting at 425°F is the sweet spot for getting that perfect crispy-on-the-outside, tender-on-the-inside texture.
Tip 3: Don't Crowd the Pan. Use two baking sheets if you need to. Giving the cauliflower space to breathe is essential for proper roasting.
