Parmesan Roasted Cauliflower Ingredients 1 medium head of cauliflower, cut into bite-sized florets 1/4 cup extra-virgin olive oil 1/2 cup finely grated Parmesan cheese, divided 2 garlic cloves, minced 1/2 tsp fine sea salt 1/2 tsp paprika 1/4 tsp black pepper 1 cup shredded mozzarella (optional) fresh chopped parsley (optional) Instructions Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking. Cut the cauliflower into even, bite-sized florets. Uniform size helps them roast evenly. In a large bowl, toss the florets with olive oil, minced garlic, sea salt, paprika, pepper, and half the Parmesan. Spread the cauliflower on the baking sheet, cut-side down for maximum caramelization. Roast for 15 minutes, then flip the florets to ensure even browning. Sprinkle the remaining Parmesan (and mozzarella if using) over the florets. Roast an additional 6–10 minutes until golden and crispy. Serve hot, garnished with chopped parsley if desired. Scoop up any crispy cheese bits from the pan! Notes For extra crispiness, broil during the final 1–2 minutes. To reheat, use an oven or air fryer for best texture. Add fresh parsley for color. Try swapping cheeses or adding spice blends like za’atar or taco seasoning for variety. - @amber_recipes