EQUIPMENT

• Large rimmed baking sheet
• Large mixing bowl

INGREDIENTS

• 1 medium head cauliflower, but into florets (about 8 cups)
• 3 Tbsp. extra-virgin olive oil
• 1 1/2 tsp. paprika
• 3/4 tsp. kosher salt
• 1/2 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
• T tbsp. finely chopped fresh parsley

INSTRUCTIONS

1. Place a large, rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.

Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.

Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender.

2. Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes.Spritz lemon juice overtop and garnish with fresh parsley; toss and serve.

NUTRITION

Serving: 0.75cup | Calories: 140kcal | Carbohydrates: 8.5g | Protein: 4g | Fat: 11g |Sodium: 480mg | Fiber: 3g | Sugar: 2.5g

Values calculated are approximate and can vary depending on food brands.