Tender inside, golden and crispy outside — a healthy, versatile side or snack that even meat-lovers will adore!
🥦 Ingredients (Serves 4)
- 1 medium head of cauliflower, cut into florets
- 2–3 tbsp olive oil
- 1 tsp garlic powder (optional)
- 1 tsp smoked paprika or regular paprika
- Salt and freshly ground black pepper, to taste
- Optional: ¼ cup grated Parmesan or nutritional yeast for extra flavor
👩🍳 Directions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower: Toss florets in olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Arrange on baking sheet: Spread cauliflower in a single layer, leaving space between florets for even crisping.
- Roast: Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Optional finish: Sprinkle with Parmesan or nutritional yeast for extra flavor immediately after baking.
- Serve: Enjoy warm as a side, snack, or tossed in salads and bowls.
💡 Tips & Variations:
- For extra crunch, roast at high heat (450°F / 230°C) for a few minutes at the end.
- Toss with hot sauce or buffalo sauce after baking for a spicy twist.
- Mix with other veggies like broccoli or carrots for variety.
- Leftovers reheat well in a 400°F oven for 5–7 minutes to restore crispiness.
