Preheat your oven to 425°F (220°C). A high temperature is essential to roast and crisp the cauliflower quickly before the interior gets too soft. Line a large, heavy-duty baking sheet with parchment paper.
2- Slice the Slabs
Max surface area
Remove the outer green leaves from the cauliflower head and trim the bottom stem. Stand the head upright on your cutting board and use a large chef's knife to slice it into 1/2-inch thick vertical slabs.
3- Season Evenly
Coat thoroughly
In a small bowl, whisk the olive oil, garlic powder, smoked paprika, salt, and pepper together. Place your cauliflower pieces on the baking sheet and brush both sides generously with the seasoned oil blend (or gently toss them in a large bowl before arranging on the pan).
4- The Roasting Ritual
Give them space
Arrange the slabs in a single layer on the sheet pan, leaving plenty of space between each piece. If the pan is crowded, the cauliflower will release moisture and steam instead of crisping. Bake for 25 to 30 minutes, flipping the pieces halfway through, until the edges are deeply browned and caramelized.
The Finishing Touch: The moment the cauliflower comes out of the oven, hit it with a fresh squeeze of lemon juice. The bright acidity cuts through the richness of the oil and makes the caramelized flavors absolutely pop.
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