| Recipe

Ingredients

1 medium cauliflower, cut into bite-size florets
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional)
¼ cup grated Parmesan (optional, for extra crisp)

Instructions

Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
Wash cauliflower and dry it very well (this is key for crispiness).
In a large bowl, toss florets with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
Spread cauliflower in a single layer on the baking sheet. Do not overcrowd.
Roast for 20 minutes, then flip the florets.
Sprinkle Parmesan over the top (if using).
Return to oven and roast 10–15 minutes more, until golden, crispy, and caramelized on the edges.
Serve immediately while hot and crunchy 😍

Pro Tips for Maximum Crunch

Use a hot oven — don’t lower the temperature
Space the florets out
Air-fryer option: 200°C / 400°F for 15–18 minutes, shaking halfway

Optional Flavor Boosts

Chili flakes or cayenne for heat 🌶️
Lemon zest or juice after roasting 🍋
Garlic yogurt or ranch for dipping 😋