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Wash and thoroughly dry the cauliflower.
Cut into even-sized florets so they roast uniformly.
Pat dry again — moisture prevents crispiness.
Heat oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease with oil.
Place the cauliflower florets in a large mixing bowl.
Drizzle with olive oil and toss to coat.
In a small bowl, mix together: cornstarch, garlic powder, paprika, onion powder, salt, pepper, red pepper flakes.
Sprinkle the seasoning mix over the cauliflower and toss well until every piece is coated.
Spread the cauliflower onto the baking sheet in a single layer.
Do not overcrowd—this allows it to crisp instead of steam.
Roast for 25–30 minutes, flipping halfway through.
Cook until edges are deep golden brown and crispy.
While hot, drizzle with lemon juice and sprinkle with parsley.
Add Parmesan if desired.
Serve immediately for maximum crispiness.