Ingredients
Scale
- 1 large head of cauliflower, cut into medium-sized florets
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- Optional: Fresh parsley and red pepper flakes for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Wash the cauliflower and break it into uniform medium-sized florets. Once the water is boiling, add the florets and cook for about 5 to 8 minutes. You want the cauliflower to be fork-tender but not falling apart. Drain the cauliflower thoroughly in a colander and let it sit for a few minutes to steam off excess moisture. This drying step is crucial for achieving maximum crispiness later.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the warm cauliflower florets on the sheet, leaving space between each one. Use the bottom of a heavy glass or a potato masher to gently press down on each floret until it is about half an inch thick. In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Brush this mixture generously over each smashed cauliflower piece, then sprinkle the grated Parmesan cheese evenly over the top.
- Place the baking sheet in the oven and roast for 20 to 25 minutes. Keep an eye on them; you want the cheese to turn a deep golden brown and the edges of the cauliflower to look dark and crispy. For extra crunch, you can broil them for the final 2 minutes. Remove from the oven and let them cool on the pan for 5 minutes to allow the cheese crust to firm up. Garnish with fresh parsley and red pepper flakes before serving hot.
- Cook Time: 50 minutes