This recipe is more of a method than a precise recipe with exact amounts. Sprinkle as much or as little Parmesan cheese as you want.
- 1 head cauliflower, cut into florets
- 2 to 3 cloves garlic, peeled and chopped
- 1 tablespoon lemon juice (or about half a lemon)
- Extra virgin olive oil
- Coarse salt and freshly ground black pepper
- Freshly grated Parmesan cheese
1 Preheat oven, prepare pan: Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet, or line with aluminum foil.
2 Prep the cauliflower: Place the cauliflower florets in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.
3 Spread on roasting pan and sprinkle with salt and pepper: Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper.
4 Roast until lightly browned: Roast the cauliflower at 400°F (205°C), uncovered, for 25 to 30 minutes, or until the tops are lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done.
5 Sprinkle with Parmesan: Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.