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INSTRUCTIONS:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Wash the cauliflower head and pat it dry with paper towels. Remove the leaves and cut the cauliflower into bite-sized florets, discarding the tough stem.
- In a large mixing bowl, combine the cauliflower florets with olive oil, minced garlic, paprika, cumin, turmeric, salt, and black pepper. Toss the cauliflower until evenly coated with the seasonings.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, making sure they are not overcrowded. This ensures that the cauliflower roasts evenly and becomes crispy.
- Place the baking sheet in the preheated oven and roast the cauliflower for 20-25 minutes, or until the florets are tender and golden brown, with crispy edges. To achieve maximum crispiness, you may need to flip the cauliflower halfway through the cooking time.
- Once the cauliflower is roasted to perfection, remove it from the oven and transfer it to a serving dish.
- Garnish the crispy oven-roasted cauliflower with fresh parsley or cilantro for a burst of color and added freshness.
- Serve the cauliflower hot as a flavorful side dish or appetizer. Enjoy the crispy texture and aromatic flavors of this delicious oven-roasted treat.
