Ingredients
Roasted Cauliflower Base
1 medium head cauliflower (about 2 lbs)
3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika (or sweet paprika for milder flavor)
½ tsp chili powder (optional, for heat)
Salt and freshly ground black pepper, to taste
Optional Finishes
2 tbsp grated Parmesan cheese (add in last 5 minutes)
2 tbsp fresh parsley, chopped (for garnish)
Lemon zest or squeeze of lemon juice (brightens flavor)
Step-by-Step Instructions
1. Preheat the Oven
Set oven to 425°F (220°C). High heat is key to browning and crisping—don’t skimp on temperature.
✅ Pro Tip: Place the empty baking sheet in the oven while preheating for extra crispiness.
2. Prep the Cauliflower
Remove green leaves and trim the stem.
Cut into even-sized florets (~3 inches), making sure each has one flat side. This maximizes surface area for browning.
Avoid tiny pieces—they burn easily.
3. Season & Coat
In a large bowl, toss cauliflower with olive oil until evenly coated. Add garlic powder, smoked paprika, chili powder (if using), salt, and pepper. Toss again until every piece is seasoned.
✅ Pro Tip: Use your hands to massage the oil and spices in—ensures no bland bites.
4. Roast for Maximum Crisp
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