Instructions:
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper if desired.
- Trim the cauliflower into uniform, bite-sized florets (about 1–1.5 inches) in a large mixing bowl.
- In the bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until emulsified.
- Add the cauliflower florets to the seasoned oil mixture. Toss thoroughly until every piece is evenly coated.
- Transfer the seasoned cauliflower onto the prepared baking sheet, ensuring they are spread in a single layer without touching each other. This separation is crucial for achieving maximum crispness.
- Roast on the center rack for 15 minutes.
- Carefully remove the tray and use a spatula to flip or toss the florets. Return the tray to the oven.
- Continue roasting for another 15–20 minutes, monitoring closely until the edges are deeply golden brown and slightly charred, and the cauliflower is tender but still has bite.
- Remove from the oven. Immediately transfer the hot Crispy Roasted Cauliflower to a serving dish. Drizzle evenly with fresh lemon juice and sprinkle generously with chopped fresh parsley. Serve immediately.