• Preheat the oven to 425°F with your baking sheet inside of the oven. Do not use parchment paper. This is a pro tip to get the cauliflower extra crispy.
• Cut your whole cauliflower head into evenly sized cauliflower florets
  1 large head of cauliflower
• Place the florets in a large mixing bowl. Drizzle with extra virgin olive oil and toss well so the florets are evenly coated.
  2 tbsp extra virgin olive oil
• Add the garlic powder, paprika, salt, and black pepper. Toss again until the cauliflower pieces are well coated in the seasoning mixture.
  1 tsp garlic powder, 1 tsp paprika, 3/4 tsp sea salt, 1/2 tsp ground black pepper
• Sprinkle 1 tbsp arrowroot powder over the cauliflower. Toss again until the florets are lightly coated. The arrowroot powder is optional but it will help create a light, crispy coating on the cauliflower as they roast. You can alternatively use corn starch.
  1 tbsp arrowroot powder
• Spread the florets onto the preheated baking sheet in a single layer. This step is essential for making crispy oven roasted cauliflower. For the crispiest cauliflower, roast the florets directly on a baking sheet instead of lining it with parchment paper. The direct heat helps the cauliflower develop golden, crispy edges.
• Roast for about 25 to 30 minutes, flipping halfway through so the florets cook evenly. The cauliflower should become golden and lightly caramelized on the edges.
• When finished, you will have perfectly crispy roasted cauliflower with tender centers and delicious crisp edges.

Smoky Garlic Aioli

• In a small bowl, combine the mayo, crushed garlic clove, lemon juice, and paprika. Add a pinch of salt and some black pepper, then mix until smooth and creamy.
  1/4 cup mayonnaise, 1 garlic clove, 1-2 tsp fresh lemon juice, 1/2 tsp paprika, sea salt, ground pepper
• Taste and adjust the seasoning if needed. If you want a brighter flavor, you can add a little more lemon juice or if you want it more smoky you can add more paprika.