Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) cauliflower, cut into bite-sized florets
  • 3 tbsp extra-virgin olive oil
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cauliflower florets with olive oil, salt, pepper, and paprika until every piece is evenly coated.
  3. Add the minced garlic to the bowl and toss again to distribute throughout the florets. Note: Adding garlic now ensures it sticks to the veg.
  4. Spread the florets on the baking sheet in a single layer, ensuring there is space between pieces to prevent steaming.
  5. Roast for 20 minutes until the edges start to brown and smell nutty.
  6. Remove from the oven and flip the florets using a spatula to ensure even browning.
  7. Sprinkle the grated Parmesan cheese evenly over the roasted florets.
  8. Return the pan to the oven for another 5 to 10 minutes until the cheese is golden brown and the cauliflower has a crispy crust.
  9. Remove from the oven, drizzle with lemon juice, and garnish with chopped fresh parsley.