cups uncooked cauliflower florets (about 1 large) cut small
garlic cloves, chopped
cup olive oil
kosher salt and fresh pepper
juice of ¼ lemon
cup Parmigiano Reggiano, freshly grated
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 in the center of the oven. Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.