Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp nutritional yeast or Parmesan (optional)
- 1 tbsp cornstarch (optional, for crispiness)
- Fresh lemon juice and parsley for garnish
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wash and thoroughly dry cauliflower. Cut into small florets.
- Toss with olive oil, spices, and optional cornstarch/nutritional yeast.
- Spread evenly on the baking sheet. Avoid overcrowding.
- Roast for 25–30 minutes, flipping halfway, until golden and crisp.
- Garnish with lemon juice and parsley. Serve immediately.
Notes
- Dry cauliflower ensures crisp results.
- Add your favorite spices or dips for variety.
- Leftovers reheat well in an oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Global
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 2g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg