Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
Prepare cauliflower: Wash, dry well, and cut into small, even florets (drying is key for crispiness).
Season: In a large bowl, toss cauliflower florets with olive oil, salt, pepper, garlic powder, and paprika until well coated. If using Parmesan, add it now and toss again.
Roast: Spread florets in a single layer on the baking sheet, leaving space between them (overcrowding makes them steam instead of crisp).
Bake for 25–30 minutes, flipping halfway through, until edges are golden brown and crispy.
Storage Method
- Refrigerator: Place leftover roasted cauliflower in an airtight container and refrigerate for up to 3 days.
- Reheating: To bring back the crispiness, reheat in an oven at 375°F (190°C) for 8–10 minutes or in an air fryer for 5–6 minutes. Avoid microwaving, as it makes the florets soft.
- Freezing: Not recommended, as roasted cauliflower tends to lose its crispy texture and become mushy after thawing.
