Recipe Instructions:
Ingredients
1 head cauliflower cut into florets (about 8 cups)
1 lemon juiced and zested
2 tablespoon olive oil
4 cloves garlic minced
3 teaspoons fresh parsley chopped, divided
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup Parmesan cheese shaved or grated
Crushed red pepper flakes for garnish
Instructions
Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil or parchment paper; set aside.
Place cauliflower florets in a large bowl. In a separate small bowl, whisk together lemon juice, olive oil, garlic, and 1 1/2 teaspoons chopped parsley. Drizzle the oil blend over the cauliflower and toss to coat.
Spread florets out in a single layer on the baking sheet. Sprinkle with salt and pepper to taste.
Roast for 35-40 minutes, stirring cauliflower and rotating the pan halfway through bake time, until tender and golden, with some bits starting to caramelize.
Sprinkle parmesan over cauliflower and return to oven for 5 additional minutes until cheese has melted. Remove from the oven and allow to cool for 3-4 minutes before transferring to a serving dish.
Garnish with lemon zest, fresh parsley, and red pepper flakes as desired
