Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 tbsp olive oil
- 1/3 cup grated Parmesan cheese (optional for extra crisp)
- 1/2 tsp garlic powder
- 1/2 tsp paprika or smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp cornstarch or arrowroot powder (helps with crispiness)
- Optional: chopped parsley or lemon zest for garnish
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Prepare cauliflower: Wash and thoroughly dry the cauliflower florets (moisture reduces crispiness).
- Toss ingredients: In a large bowl, mix cauliflower with olive oil, cornstarch, garlic powder, paprika, salt, pepper, and Parmesan (if using). Make sure all florets are evenly coated.
- Spread on sheet: Arrange florets in a single layer on the baking sheet, leaving space between each one to allow browning.
- Roast for 25–30 minutes, flipping halfway through, until edges are golden and crispy.
- Serve hot, optionally topped with chopped parsley or a squeeze of lemon juice.
