INSTRUCTIONS:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Cauliflower:
- Rinse the cauliflower under cold running water and pat it dry with paper towels. Trim off any leaves and cut the cauliflower into bite-sized florets.
- Season the Cauliflower:
- In a large mixing bowl, combine the cauliflower florets, olive oil, garlic powder, paprika, cumin, salt, and black pepper. Toss until the cauliflower is evenly coated with the seasonings.
- Arrange on the Baking Sheet:
- Spread the seasoned cauliflower florets out in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows the cauliflower to roast evenly and become crispy.
- Roast to Perfection:
- Place the baking sheet in the preheated oven and roast the cauliflower for 25-30 minutes, or until the florets are golden brown and crispy on the edges, tossing halfway through cooking for even browning.
- Garnish and Serve:
- Once roasted to perfection, remove the cauliflower from the oven and transfer it to a serving platter.
- If desired, garnish the crispy oven-roasted cauliflower with chopped fresh parsley for a pop of color and freshness.
- Serve the cauliflower hot as a flavorful side dish or appetizer, with lemon wedges on the side for squeezing over the top, if desired.
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