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Crispy Roasted Cauliflower

Crispy roasted cauliflower with a golden-brown exterior and tender, flavorful inside, seasoned with garlic, smoked paprika, and optional chili. Garnished with Parmesan and parsley for extra flavor.
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Ingredients
  

For the roasted cauliflower:

  • 1 medium head cauliflower
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika or regular paprika
  • ½ teaspoon chili powder optional, for a spicy kick
  • Salt and black pepper to taste

For the optional topping:

  • 2 tablespoons grated Parmesan cheese
  • Fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C) for a perfectly crisp cauliflower. Remove the leaves and core, then cut into evenly sized florets, about 3 inches long with at least one flat side.
  • Toss the florets in a large bowl with olive oil, garlic powder, smoked paprika, chili powder if using, salt, and black pepper, ensuring each piece is well coated.
  • Spread the cauliflower in a single layer on a parchment-lined baking sheet, avoiding overcrowding. Roast for 25–30 minutes, stirring halfway through, until edges are golden and florets tender. In the last 5 minutes, sprinkle with Parmesan if desired for a crispy, savory topping.
  • Transfer to a serving dish, garnish with chopped parsley, and serve immediately for the best flavor and texture.