Gourmet Spanish Tapas: Cauliflower and Potato Delight

1.Preheat your oven to 425°F (220°C).

2.In a large bowl, combine the cauliflower florets and diced potatoes. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss until the vegetables are evenly coated.

3.Spread the cauliflower and potato mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through for even cooking.

4.Once roasted, remove from the oven and let cool for a few minutes. Transfer to a serving platter and garnish with chopped fresh parsley.

5.Serve the roasted cauliflower and potatoes with aioli for dipping and lemon wedges on the side.