1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat—this helps with easy cleanup, which I definitely appreciate on busy nights.
2. Wash and thoroughly dry the cauliflower florets. Moisture is the enemy of crispiness, so take your time here. I often pat mine dry with a clean kitchen towel or paper towels.
3. In a large bowl, toss the cauliflower with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure every floret is well coated—this is where the flavor starts to build.
4. Spread the cauliflower in a single layer on your prepared baking sheet. Crowding the pan will steam the cauliflower instead of roasting it, so if needed, use two pans or roast in batches.
5. Roast in the oven for 25 to 30 minutes, flipping the florets halfway through. You’ll know they’re done when the edges are golden brown and crispy, and you can smell that toasty aroma filling the kitchen.
6. About 5 minutes before the end, sprinkle the Parmesan cheese over the cauliflower if using. Return to the oven to let it melt and crisp up a little.
7. Remove from the oven and immediately squeeze fresh lemon juice over the top to brighten the flavors.

Quick tip: I learned early on that flipping the cauliflower partway through roasting makes all the difference between soggy and crispy. It’s a small step that saves me from disappointing dinners.