1 Tbsp smoked paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp salt
Freshly cracked pepper
1/4 cup grated Parmesan
1 1/2 Tbsp olive oil
1 head cauliflower


1.Preheat the oven to 400ºF. Prepare a baking sheet by covering it with foil and misting lightly with non-stick spray.
2.In a small bowl, combine the smoked paprika, oregano, garlic powder, salt, freshly cracked pepper (10-15 cranks of a pepper mill), and grated Parmesan.
3.Remove the leaves from the cauliflower, then cut into small florets. Place the florets in a large bowl and drizzle with olive oil. Toss the florets until they are evenly coated in oil. Add about 3/4 of the Parmesan spice mixture to the bowl and toss the florets until coated again.
4.Spread the florets out over the surface of the baking sheet, making sure they are in a single layer. Add any Parmesan and spices left in the bottom of the bowl to the top of the florets, then sprinkle the remaining, unused portion of the Parmesan spice mix over top.
5.Roast the cauliflower in the fully preheated oven for 40-45 minutes, or until the edges are browned and the cauliflower is tender. The parmesan will melt slightly and become crispy. Serve hot out of the oven.

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