Instructions
Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Wash the cauliflower, remove leaves, and cut into roughly equal-sized florets.
Step 2: Season
In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Add the cauliflower and toss gently to coat.
Step 3: Roast
Spread the cauliflower in a single layer on the baking sheet. Roast for 25-30 minutes, or until golden brown and crispy. Flip halfway for extra crispiness.
Keto & Low-Carb Variations
For keto/low-carb, substitute olive oil with avocado or coconut oil. Experiment with keto-friendly herbs like rosemary, thyme, or cayenne pepper instead of garlic powder and paprika.
Tips for Perfect Cauliflower
- Evenly sized florets ensure even cooking.
- Don’t overcrowd the pan; use two if needed.
- Serve immediately for the best texture and flavor.
Conclusion
This versatile recipe is perfect as a side, snack, or even a main course! Enjoy the crispy goodness!
FAQs
Can I use frozen cauliflower?
Thaw and drain frozen cauliflower before seasoning and roasting. Fresh is best for texture.
Can I add other veggies?
Absolutely! Add carrots, broccoli, or bell peppers for a delicious mix.
How to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for a few minutes.