serve 8
Ingredients
- 1¼ cups grated Parmesan cheese
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- ½ teaspoon ground pepper, divided
- ⅛ teaspoon cayenne pepper
- 1 medium head cauliflower, cut into bite-size florets (6 cups)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ¼ cup chopped fresh flat-leaf parsley
- 2 teaspoons grated lemon zest
Directions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Combine 1¼ cups Parmesan, 2 teaspoons each paprika and Italian seasoning, ¼ teaspoon pepper and ⅛ teaspoon cayenne in a large bowl. Spread in an even layer on the prepared baking sheet.
- Place cauliflower in the same large bowl. Add 2 tablespoons each oil and lemon juice and the remaining ¼ teaspoon pepper; toss until well coated. Arrange the cauliflower florets, cut-sides down, in a single layer directly on top of the Parmesan mixture.
- Roast until the cauliflower is tender-crisp and the Parmesan is golden brown, 15 to 20 minutes. Let stand until the cauliflower cools and the Parmesan is set, 6 to 8 minutes. Top with ¼ cup parsley and 2 teaspoons lemon zest before serving.
