Ingredients:

  • 1 large head cauliflower (approx. 900g / 2 lbs), cut into florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika (sweet or hot, your preference)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper (if using).
  2. In a large bowl, toss the cauliflower florets with olive oil, minced garlic, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure every floret is well coated.
  3. Spread the cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness.
  4. Roast for 15 minutes, then flip the cauliflower florets.
  5. Continue roasting for another 10-15 minutes, or until the cauliflower is tender and deeply golden brown with crispy edges. Keep a close eye – ovens vary!
  6. Remove from oven. Garnish with fresh parsley (if using). Serve immediately.