I’m not usually a big cauliflower fan, but I love them when they’re prepared this way. The version in the photo above was made with yellow cauliflower and I set the oven to 400F instead of 450 in the original version. You get more of a char on the veggies with the higher temperature, but they still turn out well at the lower temperature, which made it easier to share the oven with the Oven Crusty Fish I was also baking.

1 medium head cauliflower, cut into florets 
3 Tbsp. extra-virgin olive oil
1 1/2 tsp. paprika
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
3 garlic cloves, minced
2 to 3 Tbsp. grated Parmesan cheese
Juice of 1/2 lemon
2 Tbsp. finely chopped fresh parsley

Place a large-rimmed baking sheet on the center rack of the oven and preheat to 400ºF. Pre-heating the sheet will help the cauliflower cook faster. You don’t need to grease the sheet first.

Cut the cauliflower into small florets and add to a large bowl. Separately, mix olive oil, paprika, salt, and black pepper, then pour onto the cauliflower and stir to coat evenly. Dump the cauliflower out onto the hot baking sheet. You’ll hear it sizzle a bit as the cauliflower lands on it. Arrange florets in a single layer and avoid overcrowding.

Roast for 20-25 minutes, tossing once midway through, until lightly charred and tender.

While it’s baking, mince the garlic and grate the parmesan. Chop the parsley. At the 20-25-minute mark, sprinkle the garlic and parmesan over the cauliflower and place back in the oven for 5 more minutes. (Pro tip: if you like crispy cheese, add a little extra grated Parmesan in a couple small piles on the sheet. They will melt and turn into a delightful crispy cheese disc.

After you’ve pulled it out of the oven, sprinkle with lemon juice and garnish with parsley; toss and serve.