Ingredients:

  • 1 medium head cauliflower (about 1–1.5 lb / 450–700 g), trimmed into uniform florets
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 1 tsp kosher salt (or 3/4 tsp table salt) (5 g)
  • 1/2 tsp freshly ground black pepper (about 1 g)
  • 3 cloves garlic, minced (or 1 tsp garlic powder if preferred)
  • 1/2 tsp smoked paprika or sweet paprika (optional) (1 g)
  • 1 tbsp lemon juice (15 ml)
  • 1 tsp lemon zest (optional)
  • 2 tbsp grated Parmesan cheese (10–15 g), optional (or nutritional yeast for vegan)
  • 2 tbsp chopped fresh parsley (or cilantro) (8 g)
  • Pinch of flaky sea salt (for finishing, optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). If using a convection oven, preheat to 400°F (200°C).
  2. Trim leaves and core; cut cauliflower into uniform florets about 1–1.5 inches (2.5–4 cm). Dry the florets thoroughly with a towel to promote browning.
  3. In a large bowl, combine olive oil, kosher salt (or table salt), black pepper, minced garlic (or garlic powder), and smoked paprika if using. Add cauliflower and toss to coat evenly.
  4. Spread the florets in a single layer on a rimmed baking sheet, leaving space between pieces. Avoid overcrowding; use two pans if necessary for even browning.
  5. Roast in the preheated oven for 25–35 minutes, turning or flipping once halfway through. Roast until edges are deeply golden to dark brown in spots and florets are fork-tender with slightly crisp tips.
  6. Remove from the oven and immediately toss with lemon juice and optional lemon zest. Sprinkle with Parmesan (or nutritional yeast) and chopped parsley, and finish with a pinch of flaky sea salt if desired.
  7. Serve hot as a side, on top of grains or salads, or cooled into a composed dish.