Ingredients

For the Cauliflower

  • 1 large head cauliflower, cut into bite-sized florets
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • ½ cup finely grated Parmesan cheese
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

For the Creamy Dipping Sauce

  • ½ cup plain Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • Pinch of red pepper flakes
  • Salt and black pepper, to taste

👩‍🍳 Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Prepare the cauliflower: Wash the cauliflower, dry it thoroughly, and cut it into medium-sized florets.
  3. Make the seasoning: In a large bowl, combine olive oil, minced garlic, smoked paprika, garlic powder, Italian seasoning, red pepper flakes, salt, and black pepper.
  4. Coat the cauliflower: Add the cauliflower florets and toss thoroughly until evenly coated.
  5. Add Parmesan: Sprinkle the Parmesan over the cauliflower and toss again so the cheese sticks to the florets.
  6. Arrange: Spread the cauliflower in a single layer on the baking sheet. Leave space between the pieces so they roast instead of steam.
  7. Roast: Bake for 20–25 minutes, turning the florets halfway through.
  8. Make them extra crispy: Increase the oven to broil for the final 1–2 minutes, watching carefully until the edges become deeply golden and crisp.
  9. Finish: Remove from the oven and sprinkle with fresh parsley. Drizzle with lemon juice for a bright finish.
  10. Prepare the dip: Mix Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, smoked paprika, red pepper flakes, salt, and black pepper in a small bowl.
  11. Serve: Serve the crispy cauliflower hot with the creamy dipping sauce on the side.