Roasted Cauliflower

Have you ever tossed a head of cauliflower into your grocery cart because it seems like a smart idea for a weeknight side dish, but then you’re stumped about what exactly to do with it beyond tossing it with some olive oil, salt, and pepper and popping it in the oven (a fine simple side, but also a little boring)? That’s been me more times than I care to admit.  

The simple trick to making more exciting (yet still super-simple) roasted cauliflower is leaning on a few pantry ingredients. Tossing the florets with a couple of seasonings like garlic powder and paprika instantly add color and flavor, and then finishing it off with a shower of Parmesan and squeeze of lemon juice takes it over the top and keeps you going back for more. Best of all, it’s easy to pair with whatever you’re making for dinner tonight. 

• It’s anything but basic. In addition to the crisp char from the baking sheet, these tender florets are loaded with the most irresistible savory flavor. And the best parts are the pockets of cheesiness and pops of tangy lemon.
• Easy to pair with everything. This is a reliable standby that’s easy to pair with chicken, pork, meat, seafood, and pastas.

• Cauliflower: If you opt for a bag of pre-cut florets (you’ll want about two pounds), plan to trim any large florets to 1- to 1 1/2-inches wide.
• Seasonings: A mix of kosher salt, black pepper, paprika, and garlic powder gives the cauliflower a big boost of flavor. 
• Parmesan cheese: Adding a little sprinkle before the final minutes of roasting takes this weeknight side from good to great.

1. Heat the baking sheet in the oven. Preheating the baking sheet in the oven while it comes up to temperature helps to encourage flavorful browning.
2. Prep and season the cauliflower. Cut cauliflower into bite-size florets. Toss with olive oil, paprika, garlic powder, salt, and pepper.
3. Roast the cauliflower. Spread the florets in a single layer on the hot baking sheet and roast until crisp-tender and browned.
4. Finish with Parmesan and lemon. Sprinkle the cauliflower with finely grated Parmesan and roast until it’s golden-brown and lightly crisped. Remove from the oven and finish with a squeeze of lemon juice.

• An equal amount of Pecorino Romano is a great substitute for Parmesan cheese.
• For a smokier flavor, use smoked paprika instead of regular paprika.

• The cauliflower can be cut up to a day in advance and refrigerated in an airtight container until ready to roast.
• Leftovers will keep well for up to four days. 

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