Ingredients:
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- Salt & pepper to taste
- Optional: pinch of chili flakes or cayenne for a kick
- Optional for coating:
- ¼ cup grated Parmesan cheese or
- ¼ cup crushed pork rinds or almond flour (for extra crisp)
🔥 Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season the cauliflower:
In a large bowl, toss the florets with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
- Optional crispy coating:
If using Parmesan or pork rinds, toss them in now to coat the florets evenly.
- Bake:
Spread cauliflower out in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges.
- Serve hot:
Enjoy plain or dip in your favorite keto sauce — ranch, spicy mayo, or even garlic aioli!
🌟 Tips:
- For ultra-crispy bites, broil for the last 2–3 minutes.
- Add a squeeze of lemon or sprinkle fresh parsley before serving for a flavor pop.
