Description
A vibrant side dish featuring cauliflower florets roasted until tender with crisped edges, then finished with garlic, freshly grated Parmesan, lemon juice, and parsley.
Ingredients
- 1 medium head cauliflower, cut into florets (about 8 cups)
- 3 Tbsp extra-virgin olive oil
- 1½ tsp paprika
- ¾ tsp kosher salt
- ½ tsp black pepper
- 3 garlic cloves, minced
- 2–3 Tbsp grated Parmesan cheese
- Juice of ½ lemon
- 2 Tbsp finely chopped fresh parsley
Instructions
- Preheat oven to 450°F and place a rimmed baking sheet on the center rack to heat.
- In a large bowl, toss cauliflower florets with olive oil, paprika, salt, and pepper.
- Carefully spread cauliflower in a single layer on the hot baking sheet; roast for 20–25 minutes, tossing once midway, until edges are lightly charred.
- Remove sheet, sprinkle garlic and Parmesan over cauliflower; return to oven for 5 more minutes.
- Spritz with lemon juice, toss with parsley, and serve immediately.
Notes
- For extra crispiness, ensure cauliflower is dry and cut into evenly sized florets.
- Don’t overcrowd the pan—use two pans if needed.
- Preheating the baking sheet speeds up browning.
- Leftovers keep up to 5 days refrigerated and can be reheated in a 350°F oven or air fryer to restore crispness.