The simplicity is part of its brilliance.
1 large head of cauliflower (about 2-3 lbs), cut into uniform florets
3-4 tablespoons olive oil or avocado oil
1 teaspoon smoked paprika (the key to a “meaty” depth!)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
Optional Flavor Boosters: ¼ teaspoon turmeric (for color), a pinch of cayenne for heat, or 2 tablespoons grated Parmesan or nutritional yeast after baking.
The Foolproof Step-by-Step Method for Maximum Crisp
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