Ingredients:

  • 1 large head of cauliflower (about 2 pounds / 900 grams)
  • 3 tablespoons olive oil (45 ml)
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt (5 g), or to taste
  • ½ teaspoon black pepper (2 g), or to taste
  • 1 teaspoon paprika (smoked or sweet) (2 g)
  • 1 tablespoon fresh parsley, chopped (15 g) or 1 teaspoon dried parsley (1 g)
  • 1 tablespoon fresh lemon juice (15 ml) (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Remove the leaves and core from the cauliflower.
  3. Cut the cauliflower into florets of roughly equal size, about 1-1.5 inches.
  4. In a mixing bowl, combine olive oil, minced garlic, sea salt, black pepper, and paprika. Add the cauliflower florets and toss until evenly coated.
  5. Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
  6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
  7. Once roasted, remove from the oven and drizzle with lemon juice. Sprinkle fresh parsley over the top for garnish.