Instructions

• Step 1: Preheat the Oven - Start by preheating your oven to 425°F (220°C). This high temperature is key to achieving crispy, caramelized edges on your cauliflower.
• Step 2: Prepare the Cauliflower - Wash and dry your cauliflower head. Cut it into small florets, ensuring they are roughly the same size for even cooking. You should have about 6 1/2 cups of uncooked florets.
• Step 3: Season the Florets - In a large mixing bowl, combine the cauliflower florets with the chopped garlic, olive oil, kosher salt, and fresh pepper. Toss everything together until the florets are evenly coated in the oil and seasonings.
• Step 4: Arrange on Baking Sheet - Spread the seasoned cauliflower florets in a single layer on a baking sheet. Make sure to leave some space between each piece to allow for proper roasting.
• Step 5: Roast - Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through, give the florets a good stir for even browning. You want them to be golden brown and tender when done.
• Step 6: Finish with Lemon and Cheese - Once the cauliflower is perfectly roasted, remove it from the oven and squeeze the juice of 1/4 lemon over the top. Sprinkle with freshly grated Parmigiano Reggiano to add a savory finish. Toss gently to combine.