Preheat oven to 400° convection or 425° conventional.
Wash and trim one head of fresh cauliflower. Trim into pieces no more than 1-inch diameter.
In a small bowl, combine 4 tablespoons of olive oil, 1 tablespoon garlic powder, 2 teaspoons kosher salt, 1 teaspoon onion powder (skip if using the fresh onion), and one teaspoon pepper.
Optional: Chop medium onion into "peddles." Add to the cauliflower in a large mixing bowl.
Add oil mixture to the bowl and mix.
Prep a large rimmed baking tray with a heavy coat of PAM. Add the cauliflower and sprinkle with the onion.
Bake for 35-40 minutes but stir every 15 - 20 minutes.
Sprinkle with 1/2 cup shredded parmesan cheese (fresh preferred) and bake another 10-12 minutes.
A medium to large head of cauliflower will produce 1 1/2 to 2 pounds of florets.
You can use frozen cauliflower. It usually comes in 12 oz bags now. -do not thaw. -increase the temperature of the oven by 25° and use a different oil. -don’t skip on the oil.
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