Ingredients
- 1 medium head of cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter melted, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper or to taste
- A sprinkle of nutritional yeast optional
Instructions
- Start by preheating your oven to a toasty 425℉. A hot oven is key. Line a baking sheet with parchment paper for easy cleanup.
- Cut the cauliflower into uniform, bite-sized florets for even cooking.
- In a large bowl, whisk together the olive oil, melted butter (if using), garlic powder, salt, smoked paprika, and black pepper. Add the cauliflower florets and toss well.
- Arrange the cauliflower in a single layer on your prepared baking sheet. Make sure to avoid crowding. Bake for about 20-25 minutes, or until they're crispy.
- Transfer your roasted cauliflower to a serving dish. Sprinkle on some nutritional yeast for a nutty flavor, if desired.
