1-Step 1: Mise en Place and Prep Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash the cauliflower head under cool water, then pat the florets completely dry with paper towels. Excess moisture leads to steaming instead of roasting, so this step ensures crispy results. Cut the cauliflower into evenly sized 1-2 inch florets, discarding the tough core. Aim for uniform pieces so they cook at the same rate in this oven roasted cauliflower recipe.

2-Step 2: Season the Florets In a large bowl, combine the cauliflower florets, olive oil, minced garlic, salt, pepper, smoked paprika, and cornstarch if using. Toss everything together until each piece glistens with oil and seasonings stick well. The garlic adds aromatic punch to this garlic roasted cauliflower, while parmesan comes later for melt-in-your-mouth texture. Pro tip: Taste a small piece raw and adjust salt if needed before roasting.

3-Step 3: Arrange for Maximum Crispiness Spread the seasoned florets in a single layer on the prepared baking sheet. Avoid overcrowding; use two sheets if necessary. This spacing allows hot air to circulate, promoting the crispy cauliflower edges we crave. For even better results, preheat the baking sheet in the oven for 5 minutes before adding the cauliflower. It jump-starts the browning process right away.

4-Step 4: Roast to Perfection Place the sheet in the oven and roast for 25-30 minutes. Flip the florets halfway through with a spatula to ensure even cooking. Watch for golden brown edges and tender centers pierce with a fork to check doneness. In the last 5 minutes, sprinkle grated parmesan over the top. It melts into crispy bits, elevating your parmesan cauliflower game.

5-Final Step: Serve and Enjoy Remove from the oven and let cool for 2 minutes. Garnish with chopped parsley for a fresh pop. Serve hot as a roasted cauliflower side dish. Pairs beautifully with mains like our roasted red pepper spinach stuffed chicken recipe. Total time: 35 minutes. Store leftovers in an airtight container.