Description
Your Simple Ingredient List for Maximum Flavor. Hot-oven roasting + a bold spice blend delivers deeply caramelized, crispy-edged cauliflower. Optional Parmesan finish for extra crunch and savoriness.
Ingredients
Units
Scale
The Main Event
- 1 large head cauliflower (about 1-1.5 lb; fresh & firm)
The Savory Spice Blend
- 2 Tbsp olive oil (helps browning & spice adhesion)
- 1 tsp garlic powder (won't burn like fresh garlic)
- 1 tsp onion powder
- 1/2 tsp smoked paprika (adds color & smoky depth)
- salt & black pepper (to taste)
Optional Flavor Boosters
- 1/4 tsp red pepper flakes (for subtle heat)
- 1/4 cup grated Parmesan cheese (add in final minutes for crisp cheesy finish)
Instructions
- Heat oven & prep pan: Preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup.
- Prep florets: Wash and thoroughly dry cauliflower. Remove outer leaves and core; cut into bite-size florets. Aim for at least one flat side on each floret for better browning.
- Season: In a large bowl, toss florets with olive oil, then add garlic powder, onion powder, smoked paprika, salt, pepper, and optional red pepper flakes. Toss until evenly coated.
- Roast in a single layer: Spread florets on the sheet without overcrowding (use two pans if needed). Roast 25–30 minutes, flipping around the 15-minute mark, until tender with deep golden, crispy edges.
- Optional Parmesan finish: For extra crunch, pull the pan 5 minutes before done, sprinkle Parmesan, and return to the oven for the final 5 minutes until melted and lightly crisp.
Notes
Crispy secret: High heat + space between florets prevents steaming and promotes Maillard browning and caramelization for intense flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetables
- Cuisine: American
Nutrition
- Calories: 110
- Sugar: 4
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 4
- Protein: 4
