Garlic-Parmesan Roasted Cauliflower

Time: 25 min Servings: 4

Ingredients

1 medium head of cauliflower, cut into florets

2 Tbsp avocado oil

1 tsp paprika

1/2 tsp kosher salt

1/4 tsp ground black pepper

1 tsp garlic powder

3 Tbsp Parmesan cheese, grated

1/2 lemon, zested and juiced

2 Tbsp fresh parsley, finely chopped

Preheat the oven to 425°F.
Cut the cauliflower into small florets and add to a baking sheet. Toss with oil, paprika, salt, and pepper.
Arrange florets in a single layer. Don’t overcrowd. Roast for 15 minutes, tossing midway through, until lightly browned and tender.
Sprinkle the cauliflower with Parmesan and garlic, then place it back in the oven for an additional 5 minutes.
Remove from oven and toss with lemon juice and zest. Garnish with fresh parsley. Enjoy.

Notes:

Storage: Refrigerate leftovers in an airtight container for up to 5 days.