Crispy Roasted Cauliflower

• total time: 42 minutes

Ingredients

1 large Head of cauliflower, cut into small, uniform florets

3 tbsp Extra virgin olive oil

1 tsp Garlic powder

1 tsp Smoked paprika

1/2 tsp Sea salt

1/4 tsp Black pepper

Optional: 1/4 cup grated Parmesan cheese or nutritional yeast

Directions

Preheat: Set your oven to 220°C (425°F). A high temperature is essential for the "crispy" finish.

Season: In a large bowl, toss the cauliflower florets with the olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure every floret is evenly coated.

Arrange: Spread the cauliflower onto a large rimmed baking sheet. Crucial: Ensure the florets are in a single layer with space between them. If the pan is crowded, the cauliflower will steam instead of roast.

Roast: Bake for 25–30 minutes. Halfway through (at the 15-minute mark), toss the florets with a spatula to ensure even browning.

Crisp: If you want extra crunch, sprinkle the Parmesan over the cauliflower in the last 5 minutes of roasting.

Finish: Remove when the edges are charred and dark golden brown.