6
Ingredients
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese (optional but delicious)
- 2 tbsp breadcrumbs or panko for extra crispiness
- Fresh parsley or lemon wedges for serving
Instructions
- Preheat oven to 220°C (425°F). Line a baking tray with parchment paper.
- Wash and dry the cauliflower well. Moisture prevents crispiness.
- In a large bowl, toss cauliflower with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
- Add Parmesan and breadcrumbs, tossing until evenly coated.
- Spread florets in a single layer on the baking tray. Avoid overcrowding.
- Bake for 25–30 minutes, flipping halfway through, until deep golden and crispy on the edges.
- Garnish with parsley or squeeze fresh lemon juice over the top before serving.
Optional Dipping Sauces
- Garlic yogurt sauce
- Spicy mayo
- Ranch dressing
- Sweet chili sauce
Tips for Extra Crispiness
- Dry the cauliflower completely before seasoning.
- Use high heat.
- Don’t overcrowd the pan.
- Broil for the last 2–3 minutes if you want extra crunchy edges.
