Ingredients:

  • 600g cauliflower, cut into bite-sized florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup grated parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: Wait for the beep; putting them in a lukewarm oven leads to steaming.
  2. In a large bowl, toss the 600g of cauliflower florets with 3 tbsp of extra virgin olive oil until evenly coated.
  3. Sprinkle in 1 tsp garlic powder, 1 tsp smoked paprika, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Toss again until every nook and cranny is orange and glistening.
  4. Line a large rimmed baking sheet with parchment paper. Spread the florets in a single layer with at least an inch of space between them.
  5. Roast for 15 minutes until the bottoms are golden and you smell a toasted, nutty aroma.
  6. Flip the florets with a spatula. Note: Don't stir them aggressively or you'll knock off the spices.
  7. Sprinkle 1/4 cup of grated parmesan cheese evenly over the top.
  8. Roast for an additional 5-8 minutes until the edges are charred and the cheese is bubbling and brown.
  9. Remove from the oven and immediately drizzle with 1 tbsp of fresh lemon juice.
  10. Garnish with 1 tbsp of chopped fresh parsley and serve immediately.