Ingredients
1 large head cauliflower, cut into bite-size florets
¼ cup extra-virgin olive oil
2 teaspoons minced garlic
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sweet paprika
½ teaspoon chili flakes (optional)
½ cup grated Parmigiano-Reggiano or Pecorino Romano
1 tablespoon freshly squeezed lemon juice (optional)
Fresh chopped parsley for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet and place it in the oven while preheating.
- Toss cauliflower with olive oil, garlic, salt, pepper, paprika, and chili flakes.
- Spread florets on the hot baking sheet in a single layer, flat sides down.
- Roast for 25–30 minutes until tender and crispy.
- Sprinkle cheese over the cauliflower during the last 5 minutes of baking.
- Remove from oven, drizzle with lemon juice, garnish with parsley, and serve immediately.
Notes
- Cut florets evenly for consistent cooking.
- For extra crispiness, ensure cauliflower is completely dry before roasting.
- To make vegan, substitute cheese with nutritional yeast.
- Air fryer option: Cook at 400°F for 10–15 minutes.
- Prep Time: 5 min
- Cook Time: 30 min