Ingredients:

  • large head (about 2 lbs) Cauliflower, cut into uniform, bite-sized florets
  • Tablespoons Olive Oil
  • teaspoon Garlic Powder
  • teaspoon Smoked Paprika
  • /4 teaspoon Fine Sea Salt
  • /2 teaspoon freshly ground Black Pepper
  • Tablespoons All-Purpose Flour or Cornstarch
  • Tablespoon Fresh Lemon Juice
  • Tablespoons Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash and thoroughly dry the cauliflower. Cut into uniform, medium-sized florets and pat them very dry with paper towels.
  3. In a large mixing bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, pepper, and the flour/cornstarch until combined.
  4. Add the dry cauliflower florets to the bowl and toss vigorously until every piece is evenly and lightly coated in the spiced oil mixture.
  5. Spread the coated florets onto the prepared baking sheet in a single layer, ensuring they do not touch to maximize crisping.
  6. Roast for 15 minutes. Carefully remove the sheet, flip each floret to the other side, and return to the oven for another 15–20 minutes, or until deeply golden brown.
  7. Remove from the oven. Immediately transfer to a serving dish, drizzle with fresh lemon juice, and gently toss with the chopped parsley. Serve immediately.