1 head of cauliflower, cut into florets
1 t salt
1/2 t black pepper
1 T olive oil
Juice of half lemon
Freshly chopped parsley
Wash and dry cauliflower florets. Place on baking sheet. Drizzle olive oil on top of cauliflower. Season with salt and pepper and toss gently to combine. Roast on 400′ for about 25 minutes or until caramelized. (the edges are nicely browned) Once cooked removed from oven. Drizzle lemon juice on top and serve with parsley. Optional, these would taste great with grated parmesan on top. Simply add it after roasting cauliflower.
Tips & Tricks: I like to gently smash down on the cauliflower before topping with lemon juice and parsley to resemble “smashed potatoes”.