1 head cauliflower, cut into florets 2 tbsp olive oil 1 tsp garlic powder 1 tsp paprika ½ tsp salt ¼ tsp black pepper ¼ cup grated parmesan (optional)
This roasted cauliflower is crisp on the edges, tender inside, and seasoned to perfection—ideal for quick weeknight meals or holiday dinners.
Fresh cauliflower, olive oil, garlic powder, paprika, salt, black pepper, and optional parmesan for a cheesy, savory flavor boost.
Preheat oven to 425°F. Wash and cut cauliflower into florets. Make sure pieces are similar in size for even roasting.
In a large bowl, toss cauliflower with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Spread florets on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and slightly crispy.