Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder

Instructions:

  1. Preheat your oven to 425°F (220°C) and place an empty heavy-duty rimmed baking sheet inside to heat up.
  2. Remove the green leaves and core from the cauliflower. Slice the head into 1/2-inch thick 'steaks' or large florets with at least one flat face to maximize surface area contact.
  3. In a large mixing bowl, toss the cauliflower pieces with olive oil, salt, pepper, garlic powder, smoked paprika, and onion powder until every crevice is evenly coated.
  4. Carefully remove the hot baking sheet from the oven. Immediately spread the cauliflower across the sheet in a single layer, ensuring the flat sides are facing down for optimal searing.
  5. Roast for 20 minutes, or until the edges are dark mahogany and the cauliflower is tender. If adding optional Parmesan cheese, sprinkle it on during the final 5 minutes of roasting.