Ingredients:
3–4 cups cauliflower florets
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1/2 teaspoon garlic powder (optional)
1/2 teaspoon paprika (optional, for color and flavor)
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the cauliflower:
Wash and dry the cauliflower florets thoroughly. Pat dry with a towel to remove excess moisture for maximum crispiness.
3. Toss the florets:
In a large bowl, combine cauliflower with olive oil, garlic powder, paprika, salt, and pepper. Mix well to evenly coat.
4. Add Parmesan:
Sprinkle the grated Parmesan over the cauliflower and toss again until coated.
5. Arrange and roast:
Spread the cauliflower in a single layer on the prepared baking sheet. Don’t overcrowd—space them out so they roast instead of steam.
6. Bake:
Roast for 25–30 minutes, flipping halfway through, until the edges are golden brown and crispy.
7. Serve:
Garnish with chopped parsley if desired. Serve hot as a side dish or healthy snack!
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