Step 1: Preheat Hot
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment (or use a bare metal pan for extra browning).
Step 2: Dry the Cauliflower
Wash and thoroughly dry the florets. Moisture = steam = soggy results.
Step 3: Season
Toss cauliflower with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
Step 4: Spread Out
Arrange florets in a single layer with space between them. Crowding prevents crisping.
Step 5: Roast
Roast for 25–30 minutes, flipping once halfway, until deeply golden with crisp edges.
Step 6: Finish & Serve
Taste and adjust seasoning. Finish with Parmesan (last 2 minutes in the oven), lemon zest, or herbs if desired.
