Golden, deeply caramelized cauliflower florets get all their flavor from a bold mix of smoked paprika, cumin, garlic, and onion powder, tossed in good olive oil before hitting a hot oven. The high-heat roast is what does the real work here, crisping the cut edges while keeping the stems tender, and a quick flip halfway through means even browning all over. A scatter of fresh parsley and a squeeze of lemon at the end brightens everything up and keeps the dish feeling fresh rather than heavy. It's a simple, produce-forward side that leans on olive oil and vegetables rather than anything processed, which makes it an easy, natural fit for a Mediterranean-style table. Serve it alongside grilled fish, a big grain salad, or just a bowl of hummus for dipping — it holds its own either way.
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Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it bare — both work, but a bare pan gives slightly more browning on the cut sides.
In a large mixing bowl, whisk together the olive oil, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and black pepper until combined.
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