Instructions

• Preheat your oven to 425°F (220°C). This high temperature will help the cauliflower roast to perfection, achieving that desirable crispy texture.
• Wash and dry the cauliflower thoroughly. Remove the leaves and stem, then cut the cauliflower into bite-sized florets. Aim for uniform sizes to ensure even cooking.
• In a large mixing bowl, combine the cauliflower florets, extra virgin olive oil, sliced garlic, freshly squeezed lemon juice, kosher salt, and freshly ground black pepper. Use your hands or a spatula to toss everything together until the florets are well coated.
• Transfer the seasoned cauliflower to a baking sheet, spreading it out in a single layer. This allows the florets to roast evenly and develop that beautiful golden color.
• Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the cauliflower is tender and golden brown. Be sure to flip the florets halfway through to ensure even cooking.
• Once the cauliflower is roasted, remove it from the oven and sprinkle the freshly grated Parmesan cheese over the top. Return it to the oven for an additional 2-3 minutes, just until the cheese is melted. Remove from the oven, garnish with chopped chives, and serve with lemon wedges on the side.