Our Favorite Garlic-Parmesan Roasted Cauliflower

dishingouthealth.com

Joey LeGrand

1 medium head cauliflower, cut into florets (about 7 to 8 cups)

3 Tbsp. extra-virgin olive oil

3 garlic cloves, roughly chopped

1 ½ tsp. paprika

¾ tsp. kosher salt

½ tsp. cracked black pepper

2 to 3 Tbsp. grated Parmesan cheese

Juice of ½ lemon

2 Tbsp. finely chopped fresh parsley

Directions at dishingouthealth.com

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