Ingredients:
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (optional, for color)
- Salt and pepper to taste
- Fresh lemon juice (optional, for finishing)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat the oven to 425°F (220°C).
- Prepare the Cauliflower:
- Cut the cauliflower into bite-sized florets, making sure they are roughly the same size for even roasting.
- Season:
- In a large mixing bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure the cauliflower is evenly coated.
- Roast:
- Spread the cauliflower in a single layer on a baking sheet, making sure there’s some space between each floret (this helps them crisp up).
- Roast in the oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
- Finish and Serve:
- Once out of the oven, squeeze some fresh lemon juice over the cauliflower and garnish with chopped parsley for a fresh touch.
Tips:
- You can add parmesan cheese in the last 5 minutes of roasting for a cheesy finish.
- For extra flavor, toss the cauliflower with fresh herbs like thyme or rosemary before roasting.
This simple recipe brings out the natural sweetness and nuttiness of the cauliflower—enjoy!
