INGREDIENTS :
6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
3 garlic cloves, chopped
2 tbsp olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
2 tbsp Parmigiano Reggiano, freshly grated
HOW TO MAKE :
Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt, and pepper well so all the florets are coated and seasoned.
Place in a large shallow roasting pan and place it in the center of the oven.
Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.
