Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) cauliflower, cut into bite-sized florets
  • 3 tbsp (45ml) extra-virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1/2 tsp (3g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1/3 cup (30g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl or resealable bag, combine the olive oil, minced garlic, smoked paprika, salt, and pepper.
  3. Add the cauliflower florets to the oil mixture and toss vigorously until every floret is evenly coated.
  4. Spread the cauliflower in a single layer on the prepared baking sheet, ensuring they are not overcrowded to avoid steaming.
  5. Roast for 20–25 minutes, flipping the florets halfway through, until the edges are deep mahogany-brown and the centers are tender.
  6. Remove from the oven and immediately sprinkle with Parmesan cheese and drizzle with lemon juice. Garnish with chopped fresh parsley and serve.