⅓cupgrated Parmesan cheese (about 1 ounce)or use ½ cup if you like
2cloves garlic, minced(2 teaspoons)
½teaspoonkosher saltor more to taste
¼teaspoonfreshly ground pepperor more to taste
Garnish: 2-3 tablespoon chopped parsley; extra Parmesan (optional)
HEAT OVEN to 425F. Line a pan with foil (for easy clean up) and spray with oil.
CUT CAULIFLOWER: Remove leaves, core and larger stems. Cut cauliflower into florets, If you cut them a bit smaller, they will cook faster, but don't cut them too small or they will dry out before they get nicely caramelized. Rinse florets in a colander under cool water. Pat dry with paper or cloth towel. Set aside.
SEASON CAULIFLOWER: In a medium bowl, mix together oil, Parmesan, garlic, salt and pepper. Add florets and toss to coat evenly.
ROAST AND SERVE: Lay cauliflower florets on pan. Spread them out in a single layer. Roast for 20-30 minutes (depending on size of florets), flipping them once or twice to caramelize/brown all over. Transfer to serving bowl. Garnish with parsley and serve immediately with extra Parmesan if desired.
Make Ahead: Two options: make the whole dish and warm it in a 350F oven for 5-6 minutes; or under-roast the cauliflower by 10 minutes, then finish roasting for the last 10 minutes before serving.