Ingredients:

  • 1 large head Cauliflower (approx. 2 lbs)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Fresh Parsley

Instructions:

  1. Preheat your oven to 425°F (220°C). This high temperature is non negotiable for a carbless side dish with roasted cauliflower.
  2. Wash your cauliflower and — this is the most important part — dry it thoroughly with a clean kitchen towel or paper towels.
  3. Cut the cauliflower into uniform bite-sized florets. Place them in a large bowl and drizzle with the 3 tbsp of Extra Virgin Olive Oil. Toss them vigorously until every nook and cranny is glistening. Add the sea salt, black pepper, garlic powder, and red pepper flakes. Toss again to distribute the aromatics.
  4. Spread the florets onto your lined baking sheet. Ensure they are in a single layer with space between them. Roast for 15 minutes. At this point, you should hear a gentle sizzle coming from the oven.
  5. Remove the tray and sprinkle the 1/2 cup of Grated Parmesan Cheese evenly over the top. Use a spatula to toss the florets gently, ensuring some cheese hits the pan surface. Roast for another 10 minutes until the cheese is golden brown and the edges are charred. Garnish with fresh parsley before serving.