Seasoning is where the magic happens. In a large bowl, mix olive oil with garlic powder, paprika, salt, and black pepper until smooth and fragrant. Add the cauliflower and toss gently, making sure every floret is evenly coated. This light but thorough coating helps the cauliflower roast properly, locking in flavor while encouraging crisp edges instead of steam.
When finished, the cauliflower should be golden, slightly crisp at the edges, and fork-tender inside. Let it cool briefly before serving. Simple, satisfying, and full of flavor, this roasted cauliflower proves that even the humblest ingredients can shine when treated right.
