🥦 Crispy Roasted Cauliflower (Serves 2–4)
Ingredients
1 medium head cauliflower, cut into bite-size florets
2–3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika (smoked paprika = extra flavor)
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional flavor boosts:
½ tsp chili flakes (for heat)
1 tsp grated Parmesan (add after baking)
Squeeze of lemon (after baking)
How to Make It
Heat the oven
Preheat to 220°C / 425°F. Line a baking tray with parchment (less sticking, easier cleanup).
Dry the cauliflower
After washing, pat the florets really dry. Moisture = soggy vibes.
Season
Toss cauliflower with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Spread it out
Lay florets in one layer on the tray. Don’t crowd them—space = crisp.
Roast
Bake for 25–30 minutes, flipping halfway.
You’re aiming for deep golden edges and crispy tips.
Finish strong
Add Parmesan or lemon juice right after baking if you like.
Pro Tips for Max Crunch
Use high heat (425°F / 220°C is the sweet spot)
Don’t overcrowd the pan
For extra crunch: broil the last 2–3 minutes (keep an eye on it)
Quick Flavor Twists
Spicy: paprika + chili flakes + pinch of cumin
Garlic-Parmesan: garlic powder + Parmesan + parsley
Lemony-herb: lemon zest + thyme or oregano
Want me to turn this into a buffalo-style, honey-garlic, or air fryer version?
