Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp brown sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp liquid smoke
  • 2 lbs cauliflower, cut into bite-sized florets
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Cut the cauliflower into uniform, bite-sized pieces to ensure even caramelization.
  2. Place florets in an extra-large mixing bowl, drizzle with olive oil, and toss thoroughly until every piece is glistening.
  3. Sprinkle the smoked paprika, garlic powder, brown sugar, salt, black pepper, and liquid smoke over the oiled florets; toss again to ensure the spices adhere to the oil.
  4. Spread the seasoned florets in a single layer on a parchment-lined baking sheet, leaving plenty of space between them to prevent steaming.
  5. Roast at 425°F (220°C) for 20–25 minutes, flipping the pieces halfway through, until the edges are mahogany-colored and crisp.
  6. Immediately upon removing from the oven, drizzle with fresh lemon juice and garnish with chopped fresh parsley.