Ingredients
- 1 head cauliflower (cut into small florets)
- 3 tbsp olive or avocado oil
- Spices: garlic powder, smoked paprika, onion powder, salt, pepper
- Optional: parmesan, buffalo sauce, lemon zest, herbs
Quick Instructions
- Prep: Dry florets well (moisture = soggy).
- Season: Toss with oil and spices until fully coated.
- Roast:
- Bake at 425°F for 20 mins
- Flip, roast 10–15 mins more
- Optional: broil for 1–2 mins for extra crunch
- Serve: Enjoy plain or with dips like ranch, spicy aioli, or tahini.
Flavor Ideas
- Buffalo: Toss in hot sauce post-roast
- Parmesan Garlic: Add cheese at the end
- Honey Sriracha, Lemon-Herb, or Smoky BBQ—get creative!
Tips for Best Results
- Don’t overcrowd the pan
- Use parchment, not foil
- High heat = max crisp
- Air fry to reheat
Final Take: Crispy, bold, and better than fries—this roasted cauliflower is a game-changer.
