Crispy Roasted Cauliflower

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Prepare the Cauliflower:

Wash the cauliflower thoroughly and pat it dry. Divide it into individual florets, ensuring they are evenly sized for uniform cooking.

Season the Cauliflower:

Place the florets in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle garlic powder, onion powder, salt, and black pepper over the florets. Toss again to ensure the seasoning is evenly distributed.

Arrange on Baking Sheet:

Spread the florets in a single layer on the prepared baking sheet. Avoid overcrowding, as this can cause steaming instead of roasting.

Roast the Cauliflower:

Place the baking sheet in the preheated oven. Roast for 20-25 minutes, flipping the florets halfway through for even browning. The cauliflower should be golden brown and crispy on the edges when done.

Remove from the oven and serve immediately. Optional garnishes include freshly chopped parsley, a squeeze of lemon juice, or a sprinkle of grated Parmesan cheese.

Notes:
Cauliflower Prep: Ensure florets are dry before adding oil to promote crispiness.

Oil Choice: Olive oil works best, but avocado oil is a great alternative for high-heat roasting.

Flavor Variations: Add paprika, cayenne, or nutritional yeast for an extra kick.

Tips for Perfect Roasted Cauliflower
Avoid Overcrowding: Spread florets out to allow hot air to circulate, ensuring crisp edges.

Preheat the Oven: Ensure the oven is fully preheated before roasting for the best texture.

Flip Halfway: Turning the florets midway helps achieve even browning on all sides.

Extra Crispy: Add a tablespoon of breadcrumbs or grated Parmesan before roasting.

Q&A
Q: Can I use frozen cauliflower?

A: Yes, but thaw it first and pat dry thoroughly to remove excess moisture. This prevents sogginess.

Q: How do I store leftovers?