Ingredients (Serves 2–4)
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1 medium head of cauliflower, cut into bite-sized florets
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3 tablespoons olive oil
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1 teaspoon garlic powder (or 2 cloves minced garlic)
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1 teaspoon smoked paprika (optional, for a smoky flavor)
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½ teaspoon salt
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¼ teaspoon black pepper
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Optional: 2 tablespoons grated Parmesan or nutritional yeast for a cheesy touch
Instructions
1. Preheat oven
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with parchment paper or lightly oil it.
2. Prepare the cauliflower
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Wash and dry the cauliflower thoroughly (drying is key to crispiness).
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Toss florets in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure each floret is evenly coated.
3. Roast
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Spread the cauliflower in a single layer on the baking sheet—crowding makes them steam instead of crisp.
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Roast for 25–30 minutes, tossing halfway through, until the edges are golden brown and crispy.
4. Optional finishing touch
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Sprinkle with Parmesan or nutritional yeast immediately after roasting for extra flavor.
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Serve hot as a side, topping for salads, or even tossed into tacos or grain bowls.
Pro tip: For extra crunch, sprinkle the cauliflower with a little cornstarch before roasting—it helps form a golden crust.
If you want, I can also give a spicy green chile version that would pair amazingly with your green chile, papas & beans with chicos. Do you want me to do that?