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Preheat the oven to 425ºF.
Spread the cauliflower florets out on a large baking sheet. Drizzle with the olive oil and sprinkle evenly with the salt and pepper. Use clean hands to toss the cauliflower on the sheet until it’s well coated, then spread it into an even layer.
Roast the cauliflower until the edges are beginning to turn golden brown, about 15 minutes.
Remove the baking sheet from the oven and toss the cauliflower with a spatula. Sprinkle the shredded cheddar cheese evenly over the cauliflower, then top with the breadcrumbs and a shake of garlic powder. Return the pan to the oven and roast until the cheese and breadcrumbs are golden brown and crispy, 8 to 10 minutes.
Let cool for 5 minutes, then enjoy! Store any leftovers in an airtight container in the fridge for up to 5 days. I find it’s best when reheated in a 375ºF oven to ensure maximum crispiness. Love the recipe? Leave us stars and a comment below!