Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, onion powder, cayenne pepper (if using), salt, and black pepper until evenly coated.
- Spread the seasoned cauliflower in a single layer on the prepared baking sheet, giving the florets space to roast rather than steam.
- Roast for 25–30 minutes, flipping the pieces halfway through, until the edges are crispy and golden brown.
- If using, sprinkle the cauliflower with grated Parmesan cheese immediately after removing from the oven so it melts slightly.
- Garnish with chopped fresh parsley or a squeeze of lemon juice to brighten the flavors just before serving.
Variations :
- Vegan Option: Omit the Parmesan or replace it with nutritional yeast for a cheesy, dairy-free twist.
- Buffalo Style: Toss with buffalo sauce after roasting and serve with vegan ranch or blue cheese dip.
- Asian-Inspired: Use sesame oil instead of olive oil and season with soy sauce, ginger, and a splash of rice vinegar.
- Indian Spice: Swap paprika for curry powder or garam masala for a spiced, warming flavor profile.
- Cheesy Bites: Mix in shredded cheddar or a vegan cheese alternative during the last 5 minutes of baking.
Tips :
- For extra crispiness, finish the cauliflower under the broiler for the last 2–3 minutes. Watch closely to avoid burning.
- Cut florets evenly so they cook at the same rate. Smaller pieces crisp up faster and are great for snacking.
- Don’t overcrowd the pan—space between florets helps achieve caramelization and crisp texture.
- Store leftovers in an airtight container and reheat in a hot oven or air fryer to bring back the crisp.
- Serve with flavorful dips like garlic aioli, chipotle mayo, or tahini lemon sauce to elevate the experience.
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This baked cauliflower is not just a side dish—it’s a statement. Full of flavor, texture, and irresistible crunch, it’s a recipe you’ll return to again and again.
