Ingredients
Method
Prep Your Ingredients
- First, preheat your oven to 425°F (220°C). While the oven warms up, wash and dry the cauliflower. Then, cut it into bite-sized florets. Smaller florets roast faster and absorb the seasonings evenly, ensuring every bite is full of flavor.
- Place the florets in a large mixing bowl. Drizzle the olive oil over the cauliflower and toss to coat. The oil helps the seasoning stick and promotes a golden-brown crust.
Season the Cauliflower
- Next, add the minced garlic, paprika, thyme, salt, and pepper to the bowl. Toss again, making sure each floret gets a good coating of the seasonings. This step ensures every piece carries the zesty garlic flavor and smoky paprika goodness.
Arrange and Roast
- Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking. Spread the cauliflower florets in a single layer on the baking sheet.
- Avoid crowding the florets; leaving some space around each piece allows them to crisp up beautifully.
- Roast the cauliflower in the preheated oven or air-fryer for 20–25 minutes.
- Halfway through, use a spatula to turn the florets for even cooking. Keep an eye on them during the last few minutes.
- You want the cauliflower golden brown with slightly crispy edges.
Add Parmesan Cheese
- About 5 minutes before the cauliflower finishes roasting, sprinkle the grated Parmesan cheese evenly over the florets. Return the tray to the oven and let the cheese melt and form a delicious crust. This step takes the dish from tasty to irresistible.
Garnish and Serve
- Once done, remove the baking sheet from the oven and transfer the roasted cauliflower to a serving plate. For an extra touch, garnish with fresh parsley or a squeeze of lemon juice. These finishing touches add brightness and balance to the dish.
- Serve it hot and watch it disappear in minutes!