Garlic Parmesan Roasted Cauliflower Plate

For the Roasted Cauliflower

1 large head cauliflower, cut into florets

3 tablespoons olive oil

3 cloves garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon smoked paprika

½ teaspoon dried oregano

For the Parmesan Finish

½ cup freshly grated Parmesan cheese

1 tablespoon lemon juice

1 teaspoon lemon zest

Optional Garnish

2 tablespoons chopped fresh parsley

Red pepper flakes

Extra drizzle of olive oil

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, toss cauliflower florets with olive oil, minced garlic, salt, black pepper, smoked paprika, and dried oregano until evenly coated.

Spread cauliflower in a single layer on the prepared baking sheet.

Roast for 25–30 minutes, flipping halfway through, until golden brown and tender with crispy edges.

Remove from oven and immediately sprinkle grated Parmesan cheese over the hot cauliflower so it slightly melts.

Drizzle with lemon juice and sprinkle lemon zest on top.

Garnish with fresh parsley, red pepper flakes, and a light drizzle of olive oil before serving.

Nutritional Information (Per Serving – Approximate)

Calories: 210 kcal

Protein: 8g

Fat: 16g

Saturated Fat: 4g

Carbohydrates: 10g

Fiber: 4g

Sugar: 3g

Sodium: 420mg