Ingredients:

  • 1 large head Cauliflower (approx. 2 lbs / 900g), cut into uniform bite-sized florets
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 1 tsp (5g) Cornstarch
  • 1/2 cup (45g) Grated Parmesan Cheese
  • 1 tsp (3g) Garlic Powder
  • 1/2 tsp (1.5g) Smoked Paprika
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp (1g) Cracked Black Pepper
  • 1 tbsp (4g) Fresh Flat-Leaf Parsley, finely chopped
  • 1/2 Lemon, zested and cut into wedges

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an empty large rimmed baking sheet inside the oven while it heats to ensure a sear-like contact for the vegetables.
  2. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of extra virgin olive oil until every floret is thinly and evenly coated.
  3. In a small bowl, whisk together the grated Parmesan, cornstarch, garlic powder, smoked paprika, sea salt, and black pepper.
  4. Sprinkle the dry parmesan mixture over the oiled cauliflower. Toss thoroughly until the cheese mixture adheres to the florets, using the cornstarch to help create a dry coating.
  5. Carefully remove the hot baking sheet from the oven. Spread the cauliflower onto the sheet in a single layer. Roast for 20 minutes, or until the cauliflower is tender and the cheese coating is deep mahogany and crisp.
  6. Garnish with fresh chopped parsley and lemon zest. Serve immediately with lemon wedges for a bright finish.