Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), cut into bite-sized florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: A fully preheated oven is crucial for that immediate sizzle when the pan goes in.
  2. Cut 1 large head of cauliflower into bite-sized florets. Make sure they have at least one flat side to maximize pan contact.
  3. Pat the florets with a lint free towel until they are completely dry to the touch.
  4. In a large bowl, combine 3 tbsp extra virgin olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  5. Add the cauliflower to the bowl and toss vigorously until every crevice is glistening with oil.
  6. Spread the florets on a baking sheet in a single layer. Ensure no pieces are touching to allow air circulation.
  7. Bake for 20 minutes. You should hear a faint sizzling sound and smell the spices toasted.
  8. Remove the pan and sprinkle 1/2 cup freshly grated Parmesan cheese over the top.
  9. Return to the oven for 5 minutes until the cheese is bubbling and golden brown.
  10. Sprinkle with 1 tbsp finely chopped fresh parsley and serve immediately while the cheese is shatter crisp.