Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked if you have it)
- ½ teaspoon onion powder
- ½ teaspoon chili flakes (optional)
- 2 tablespoons grated Parmesan (optional but 🔥)
- Fresh parsley or cilantro, chopped (optional)
Instructions
-
Preheat oven to 425°F / 220°C.
Line a baking tray with parchment paper. -
Prep cauliflower
Wash and dry the florets very well (this is key for crispiness). -
Season
In a large bowl, toss cauliflower with olive oil, salt, pepper, garlic powder, paprika, onion powder, and chili flakes until evenly coated. -
Bake
Spread florets in a single layer (don’t overcrowd).
Bake for 25–30 minutes, flipping halfway, until golden and crispy on the edges. -
Finish
Sprinkle Parmesan during the last 5 minutes (if using).
Garnish with parsley or cilantro before serving.
Optional Sauce (Highly Recommended 😏)
Garlic Yogurt Sauce
- ½ cup yogurt
- 1 small garlic clove, grated
- Salt to taste
- Squeeze of lemon
Mix and drizzle over hot cauliflower.
Pro Tips
- For extra crisp: broil 2–3 minutes at the end
- Want it spicy? Toss in buffalo or chili garlic sauce after baking
- Air fryer version: 390°F / 200°C for 12–15 minutes, shake halfway
