Prep the oven: Start by preheating your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking parchment so nothing sticks.

Season the florets: In a large mixing bowl, toss your cauliflower florets with the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Give it a good stir until every piece is beautifully coated in those spices.

The cheesy crunch: Sprinkle in the grated Parmesan and the breadcrumbs. Toss everything together again. Don't worry if some of the bits fall to the bottom of the bowl—we’ll make sure they get onto the tray!

Spread them out: Tip the cauliflower onto your prepared baking tray. Spread them out into a single layer, making sure they aren't too crowded. This gives them room to roast rather than steam, ensuring they get properly crispy.

Roast to perfection: Pop the tray into the oven for 20–25 minutes. About halfway through, give the tray a little shake or turn the florets over so they brown evenly on all sides.

The finishing touch: You’ll know they’re ready when they are tender on the inside and a gorgeous golden-brown on the outside. Remove from the oven, scatter over the fresh parsley, and serve while they’re still piping hot alongside your warming casserole.