1. Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Cauliflower:
- Rinse and dry the cauliflower well (moisture = less crispiness).
- Cut into bite-size florets.
- In a bowl, toss the florets with olive oil, garlic powder, paprika, salt, and pepper.
3. Roast to Perfection:
- Spread the cauliflower on the baking sheet in a single layer (don’t overcrowd!).
- Roast for 25–30 minutes, flipping halfway, until golden, crispy on the edges, and tender inside.
4. Finish & Serve:
- Optionally sprinkle with Parmesan cheese, lemon zest, or a pinch of chili flakes while hot.
- Serve immediately as a snack, side, or main dish over rice, quinoa, or salad.
Tips for Maximum Crispiness:
- Dry thoroughly after washing.
- Don’t overcrowd the pan — use two trays if needed.
- Roast at high heat — no steaming!