Crispy Roasted Cauliflower
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 2 to 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash the cauliflower and pat completely dry.
- In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
- Spread the florets in a single layer on a baking sheet, leaving space between pieces to allow proper roasting.
- Roast for 25 to 35 minutes, flipping halfway through, until the cauliflower is golden brown and crisp at the edges.
- Remove from the oven and serve immediately.
Tips for Extra Crispiness
- Use a large baking sheet or two smaller ones to avoid overcrowding.
- Roast on the middle or upper rack of the oven.
- For deeper browning, place under the broiler for 1 to 2 minutes at the end, watching closely.
Optional Variations
- Add grated Parmesan during the last 5 minutes of roasting.
- Finish with a squeeze of fresh lemon juice before serving.
- Substitute smoked paprika with cumin, curry powder, or chili powder for different flavor profiles.
