Ingredients:

  • 1 large head cauliflower (approx. 2 lbs / 900g), cut into florets
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon ground cumin (2.5 ml)
  • ½ teaspoon salt (2.5 ml), or to taste
  • ¼ teaspoon black pepper (1.25 ml)
  • 2 tablespoons grated Parmesan cheese (30 ml), or nutritional yeast for a vegan option (optional)
  • Fresh parsley, lemon wedges, dipping sauce (e.g., ranch, sriracha mayo) (optional Garnish)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash and dry cauliflower thoroughly. Cut into evenly sized florets.
  3. In a large bowl, combine olive oil, garlic powder, paprika, cumin, salt, and pepper.
  4. Add cauliflower florets to the bowl and toss until evenly coated with the spice mixture. (Optional: Add Parmesan or nutritional yeast and toss again.)
  5. Spread cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding; use two baking sheets if necessary.
  6. Roast for 15 minutes, then flip the cauliflower florets and roast for another 15-20 minutes, or until golden brown and crispy on the edges.
  7. Remove from oven and serve immediately. Garnish with fresh herbs, a squeeze of lemon, or your favorite dipping sauce.