Ingredients:

  • 1 lb (450g) cauliflower head, cut into bite-sized florets
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Wash and thoroughly dry the cauliflower using a paper towel to prevent steaming. Cut the head into uniform, bite-sized florets.
  2. In a large mixing bowl, toss the cauliflower florets with olive oil until evenly coated.
  3. In a small ramekin, combine the freshly grated Parmesan, garlic powder, smoked paprika, kosher salt, and cracked black pepper.
  4. Sprinkle the cheese and spice mixture over the oiled cauliflower and toss vigorously to ensure an even coating.
  5. Preheat the oven to 425°F (220°C). Spread the cauliflower in a single layer on a parchment-lined baking sheet, ensuring space between florets for airflow.
  6. Roast for 20-25 minutes, flipping the florets halfway through, until the edges are mahogany-colored and the cheese is toasted.