chillyfillmores
Emma Keys
– 1 large head cauliflower (cut into florets) – 3 tbsp olive oil – 3 cloves garlic (minced) – 1/2 cup grated parmesan cheese – 1/2 tsp salt – 1/4 tsp black pepper – Optional: paprika, Italian herbs, lemon juice, fresh parsley
Ingredients
01
Cut 1 head of cauliflower into florets. Try to keep pieces similar in size for even roasting.
02
Toss florets with olive oil, minced garlic, salt, pepper, and a pinch of paprika or Italian herbs if desired.
03
Sprinkle freshly grated parmesan over the cauliflower and toss again to ensure each piece is well coated.
04
Spread in a single layer on a lined baking sheet. Roast at 425°F for 25–30 minutes, flipping halfway through for even crisping.
05
Cauliflower should be tender with golden-brown edges and crispy bits of parmesan. Avoid overcrowding for best texture.
06
Garnish with fresh parsley or a squeeze of lemon juice for brightness. Serve immediately for maximum crispiness.
07
Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven to revive crisp texture.