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Preheat your oven to 220°C / 425°F. Line a baking tray with parchment paper.

In a large bowl, add the cauliflower florets. Drizzle with olive oil and toss well so everything is evenly coated.

Add garlic, salt, black pepper, paprika (if using), and Italian seasoning or dried oregano. Toss again until the cauliflower is well seasoned.

Spread the cauliflower in a single layer on the prepared baking tray. Make sure it’s not crowded — this helps it roast instead of steam.

Roast for 20–25 minutes, flipping once halfway, until the cauliflower is tender and lightly golden.

Remove the tray from the oven and sprinkle parmesan evenly over the cauliflower.

Return to the oven and roast for another 8–10 minutes, or until the cheese melts and turns golden and crispy.

Remove from oven, garnish with fresh parsley (if using) and optional chili flakes or a squeeze of lemon juice. Serve hot.


Preheat your oven to 220°C / 425°F. Line a baking tray with parchment paper.

In a large bowl, add the cauliflower florets. Drizzle with olive oil and toss well so everything is evenly coated.

Add garlic, salt, black pepper, paprika (if using), and Italian seasoning or dried oregano. Toss again until the cauliflower is well seasoned.

Spread the cauliflower in a single layer on the prepared baking tray. Make sure it’s not crowded — this helps it roast instead of steam.

Roast for 20–25 minutes, flipping once halfway, until the cauliflower is tender and lightly golden.

Remove the tray from the oven and sprinkle parmesan evenly over the cauliflower.

Return to the oven and roast for another 8–10 minutes, or until the cheese melts and turns golden and crispy.

Remove from oven, garnish with fresh parsley (if using) and optional chili flakes or a squeeze of lemon juice. Serve hot.
