1 cauliflower, cut into equal size florets - it's ok if they have flat sides!
Salt and pepper to taste
1&1/2 tsp sweet paprika
Olive oil
2 tbsp lemon juice
3 cloves garlic, finely chopped (I know I often cheat and use paste but not for this one!)
Handful of grated parmesan
Fresh parsley, chopped, for garnish
METHOD
In a large bowl, combine the cauliflower, salt, pepper and paprika with a generous splash of olive oil. Toss gently until all the florets are coated and reddish. Place to one side to marinate for 30 mins if you have time
Pre-heat the oven to 220C fan forced - yes, really hot! Place a baking tray in the oven to warm up. Take out the tray and arrange the florets so that they aren't touching each other but are making as much contact with the metal pan as possible. Return to the oven and roast for 20 to 25 mins depending on your crunchy/soft preference.
Remove the tray from the oven. Sprinkle the florets with garlic, lemon juice and cheese (or add the cheese later with the parsley). Return to the oven for 5 mins.
Transfer to a serving dish, garnish with parsley.
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