Preheat your oven to 425°F (220°C) and allow it to fully heat before cooking. A hot oven is essential for getting those crispy, golden edges on the cauliflower. Line a large baking sheet with parchment paper or foil to prevent sticking and promote even browning.

Place the cauliflower florets in a large mixing bowl. Drizzle the olive oil over the florets, then sprinkle in the garlic powder, paprika, salt, and pepper. Toss everything thoroughly using your hands or a spoon until the cauliflower is evenly coated and every piece is lightly seasoned.

Spread the seasoned cauliflower onto the prepared baking sheet in a single, even layer. Make sure the florets are not touching or overlapping, as crowding will cause them to steam instead of roast and reduce crispiness.

Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping the cauliflower once halfway through cooking. This helps all sides brown evenly and develop that crispy, roasted texture. The cauliflower is ready when the edges are golden and the centers are tender.

Remove the cauliflower from the oven and serve immediately while it’s hot and crispy. For best texture and flavor, enjoy it right away before it cools and softens.