Cauliflower Recipe

Preheat and prepare

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly oil it.

Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Rinse and pat dry.

Mince garlic finely. Zest half the lemon and cut the rest into wedges for serving.

Season and roast

Place the whole cauliflower on the baking sheet. In a small bowl, combine olive oil, melted butter, minced garlic, lemon zest, smoked paprika, sea salt and black pepper. Brush or spoon the mixture over the entire surface of the cauliflower, getting into the crevices. Reserve about 1 tbs for finishing. Roast in the preheated oven for 35–50 minutes, depending on size, until a knife inserted into the center meets little resistance and the exterior is golden brown. If the top browns too quickly, tent loosely with foil after 25 minutes.

About 10 minutes before the cauliflower is done, sprinkle 3/4 cup of the grated parmesan evenly across the top, return to oven and finish roasting so cheese melts and forms a crust.

Remove cauliflower from oven and let rest 5 minutes. Drizzle the reserved oil-butter mixture over the head and squeeze the lemon wedges over it to taste.

Sprinkle remaining 1/4 cup parmesan and chopped parsley over the top. If using, scatter toasted pine nuts or walnuts and a pinch of red pepper flakes.

Transfer to a serving platter. To serve, slice the cauliflower into wedges or break into florets with a knife. Serve warm with extra lemon on the side.