Instructions:
Step 1 – Prepare the cauliflower
- Preheat your oven to 425°F (220°C).
- Wash and cut the cauliflower into bite-sized florets. Pat dry to remove excess moisture (this helps them crisp up).
Step 2 – Season
- In a large bowl, toss the cauliflower with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- If using Parmesan, sprinkle it on now and mix gently.
Step 3 – Bake
- Spread florets in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden brown and crispy on the edges.
Step 4 – Serve
- Remove from oven and serve immediately.
- Optional: garnish with fresh parsley or a squeeze of lemon juice for brightness.
Tips for Success:
- Don’t overcrowd the pan – spread florets out for maximum crispiness.
- Add heat – sprinkle chili flakes or cayenne for a spicy kick.
- Cheesy twist – use both Parmesan and mozzarella for melty goodness.
- Dipping idea – serve with ranch, garlic aioli, or spicy mayo.
Storage & Reheating:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Place in oven or air fryer at 375°F (190°C) for 5–7 minutes until crisp again. Avoid microwaving as it softens the cauliflower.
Crispy, golden, and bursting with flavor—this baked cauliflower is so good you might just forget about meat for a while!
