Baked Cauliflower Tastes Better Than Meat: Crispy Roasted Cauliflower Recipe

1. Preheat your oven to 425°F (220°C). This high temperature is essential for achieving a crispy exterior.
2. Prepare the cauliflower by removing the leaves and cutting the stem flush with the base. Slice the head into 1-inch florets of roughly equal size to ensure even cooking.
3. In a large bowl, combine the olive oil, garlic powder, smoked paprika, salt, and black pepper.
4. Add the cauliflower florets to the bowl. Use your hands or a spatula to toss until every piece is evenly coated with the oil and spice mixture.

1. Arrange the florets in a single layer on a large, rimmed baking sheet. Ensure they are not crowded to allow for proper browning and crisping.
2. Roast in the preheated oven for 20-25 minutes. Avoid stirring too early; let the edges brown.
3. After 20 minutes, carefully flip the florets to expose the other side to the heat. Roast for an additional 10-15 minutes, or until the cauliflower is tender and deeply browned with crispy edges.
4. Remove from the oven and serve immediately while hot and crispy.

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