Ingredients
- 1 large head fresh cauliflower, cut into florets
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- Optional toppings: grated Parmesan, lemon zest, red pepper flakes, chopped herbs
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread florets in a single layer on the baking sheet without crowding them.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy at the edges.
- Sprinkle with optional toppings like Parmesan, lemon zest, or red pepper flakes before serving.
Notes
- Do not overcrowd the baking sheet to ensure maximum crispiness.
- For extra flavor, try smoked paprika, curry powder, or toss in buffalo sauce after roasting.
- Pat florets completely dry before seasoning to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
