Ingredients:

  • 1 large head Cauliflower, trimmed and cut into bite-sized florets
  • 3 Tbsp Avocado Oil or Grapeseed Oil (High heat oil)
  • Zest of 1 whole Fresh Lemon
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika (Pimentón)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Chopped Fresh Parsley

Instructions:

  1. Preheat the oven to a blistering 425°F (220°C). Line two full-sized baking trays with parchment paper to prevent sticking and aid cleanup.
  2. Prep the Cauliflower: Wash the cauliflower head and thoroughly dry the florets using a clean kitchen towel or salad spinner. Moisture is the enemy of crispiness!
  3. Combine Dry Seasoning: In a large mixing bowl, combine the salt, pepper, smoked paprika, garlic powder, and onion powder. Add the dried cauliflower florets and the avocado oil to the bowl. Toss vigorously until every floret is evenly coated. Stir in the fresh lemon zest.
  4. The Roast: Arrange the seasoned florets in a single, uncrowded layer across the two prepared baking trays. Ensure there is visible space between the pieces. Place both trays in the hot oven.
  5. Turn and Continue: After 15 minutes, flip the florets using a sturdy spatula. They should be beginning to turn deeply golden brown. Return to the oven for another 10–15 minutes, or until the cauliflower is dark golden brown, blistered in spots, and fork-tender on the inside.
  6. Finish and Serve: Remove the cauliflower from the oven. Transfer all the roasted florets to a serving platter. Drizzle the fresh lemon juice over the hot cauliflower and toss quickly. Garnish with fresh chopped parsley and serve immediately while still piping hot and crunchy.