Ingredients:

  • 1 medium head of Romanesco cauliflower (about 1 pound/450g)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan cheese (about 50g)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Cut the cauliflower into florets, ensuring even sizes for cooking.
  3. In a mixing bowl, toss the florets with olive oil, minced garlic, salt, and pepper until well coated.
  4. Spread the florets evenly on a baking sheet lined with parchment paper (if using).
  5. Roast in the oven for 20 minutes, flipping halfway through. Look for golden-brown edges.
  6. Remove from oven and sprinkle with Parmesan.
  7. Return to the oven and roast for an additional 10 minutes until cheese is golden and crispy.
  8. Garnish with fresh parsley before serving.