Ingredients
- 1 large head cauliflower, cut into florets
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1–2 tbsp nutritional yeast or grated Parmesan
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and thoroughly dry the cauliflower, then cut into bite-sized florets.
- In a large bowl, toss cauliflower with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper until evenly coated.
- Spread cauliflower in a single layer on the baking sheet, ensuring pieces are not overcrowded.
- Roast for 25–30 minutes, flipping halfway through, until edges are crispy and golden brown.
- Optional: Sprinkle with nutritional yeast or Parmesan before serving for extra flavor.
Notes
- Ensure cauliflower is completely dry before roasting for maximum crispiness.
- Use fresh cauliflower for best results; if using frozen, thaw and dry thoroughly.
- Customize with spices like curry powder or chili flakes for different flavor profiles.
- Try tossing with hot sauce for a buffalo-style version or drizzle with tahini or lemon zest for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
