Ingredients
Vegetables
- 1 medium head cauliflower, cut into florets (about 8 cups)
Seasonings & Oil
- 3 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. paprika
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3 garlic cloves, minced
Finishing Touches
- 2 to 3 Tbsp. grated Parmesan cheese
- Juice of 1/2 lemon
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Preheat and prepare cauliflower: Place a large rimmed baking sheet on the center rack of the oven and preheat the oven to 450ºF. Meanwhile, cut the cauliflower into small florets and transfer them to a large bowl.
- Season the cauliflower: Toss the cauliflower florets with olive oil, paprika, kosher salt, and cracked black pepper until evenly coated.
- Roast the cauliflower: Pour the seasoned cauliflower onto the preheated baking sheet and arrange in a single layer, ensuring not to overcrowd for even roasting. Roast for 20 to 25 minutes, tossing the florets once halfway through, until they are lightly charred and tender.
- Add Parmesan and garlic: Remove the cauliflower from the oven and sprinkle grated Parmesan cheese and minced garlic evenly over the top. Return the baking sheet to the oven and roast for an additional 5 minutes to melt the cheese and infuse garlic flavor.
- Finish with lemon and parsley: After roasting, spritz the cauliflower with juice from half a lemon and garnish with finely chopped fresh parsley before serving.
Notes
- For a milk-free alternative, omit the Parmesan cheese or substitute with a vegan cheese.
- Be careful not to overcrowd the baking sheet to ensure the cauliflower roasts and crisps up instead of steaming.
- Adjust paprika quantity according to your spice preference; smoked paprika also works well for added depth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat