Parmesan Roasted Cauliflower
INGREDIENTS:
1 medium head cauliflower, cut into bite-sized florets
3 tablespoons olive oil
3 cloves garlic, finely minced
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for color)
1/2 teaspoon Italian seasoning or dried oregano
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Optional add-ins: chili flakes, lemon zest, or a squeeze of lemon juice after roasting
DIRECTIONS:
Preheat your oven to 220°C / 425°F. Line a baking tray with parchment paper.
In a large bowl, add the cauliflower florets. Drizzle with olive oil and toss well so everything is evenly coated.
Add garlic, salt, black pepper, paprika, and Italian seasoning. Toss again until the cauliflower is well seasoned.
Spread the cauliflower in a single layer on the baking tray. Make sure it’s not crowded — this helps it roast instead of steam.
Roast for 20–25 minutes, flipping once halfway, until the cauliflower is tender and lightly golden.
Remove the tray from the oven and sprinkle parmesan evenly over the cauliflower …
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