Ingredients:

  • 1 large head of fresh cauliflower (~900 g), trimmed, cored, and cut into uniform bite-sized florets
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil
  • 4 medium cloves (20 g) Fresh Garlic, finely minced
  • 1 tsp (5 g) Kosher Salt or Flaky Sea Salt
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 tsp (5 ml) Dried Oregano or Dried Italian Seasoning
  • ⅓ cup, packed (35 g) Freshly Grated Parmesan cheese (divided into two portions)
  • 2 Tbsp (30 ml) Fresh Flat-Leaf Parsley, chopped (for garnish)

Instructions:

  1. Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C). Line two large, heavy-duty rimmed baking sheets with parchment paper. Wash the cauliflower florets and ensure they are thoroughly patted dry; moisture prevents crisping.
  2. In a large mixing bowl, combine the olive oil, minced garlic, salt, pepper, and dried oregano. Stir well. Add the dried cauliflower florets and toss vigorously until every floret is evenly coated. Add half (approx. 2 Tbsp) of the freshly grated Parmesan cheese to the bowl and toss once more.
  3. Divide the coated cauliflower evenly between the two prepared baking sheets. Crucially, ensure the florets are in a single layer and not touching or overlapping, to allow roasting rather than steaming. Place both sheets in the preheated oven and roast for 15 minutes.
  4. Carefully remove the sheets and give the cauliflower a quick toss using a spatula to ensure even browning. Return to the oven. After 5 minutes, remove the sheets again and sprinkle the remaining half of the Parmesan cheese evenly over the florets.
  5. Continue roasting for another 5–10 minutes, or until the cauliflower edges are tender-crisp and deeply golden brown with some dark, caramelised spots. Remove from the oven, transfer the roasted cauliflower to a serving platter, and sprinkle immediately with fresh chopped parsley. Serve hot.