Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.

Wash and thoroughly dry the cauliflower, then cut it into medium-sized florets for even cooking. Pat dry with a clean towel to remove moisture so the florets crisp properly.

In a large bowl, toss the florets with olive oil to coat them evenly. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the cauliflower and mix until well distributed.

Toss in the panko breadcrumbs and Parmesan cheese (if using). Stir well to ensure the florets are evenly coated and panko adheres to the oil-seasoned cauliflower.

Spread the coated cauliflower in a single layer on the prepared baking sheet, leaving space between the florets so air can circulate and they can crisp.

Place in the preheated oven and roast for 20-25 minutes, flipping once halfway through, until golden and crispy. Keep an eye on the last 5 minutes to ensure desired browning.

Remove from the oven and let cool slightly before serving. Enjoy hot as a snack, side, or part of a bigger spread!