Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g)
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Turmeric
  • 1/8 tsp Cayenne pepper
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Freshly chopped flat-leaf parsley
  • 2 tbsp Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C). Cut the cauliflower into uniform bite-sized florets. Slice larger florets in half to create a flat side for maximum browning.
  2. In a large bowl, whisk together the olive oil, sea salt, black pepper, garlic powder, smoked paprika, turmeric, and cayenne pepper.
  3. Add the cauliflower to the bowl and massage the oil emulsion into every crevice until the florets look lacquered.
  4. Spread the florets onto a large rimmed baking sheet, ensuring they are not crowded. Place them flat-side down for optimal conductivity.
  5. Roast for 25 minutes, tossing halfway through, until the edges are deep mahogany and the centers are tender.
  6. Remove from the oven and immediately toss with fresh lemon juice, parsley, and grated Parmesan cheese.