* 6 cups cauliflower florets (1 large cauliflower) cut small
* 3 garlic cloves, chopped
* 1/4 cup olive oil
* kosher salt and fresh pepper
* juice of 1/4 lemon
* 1/4 cup Parmigiano Reggiano, freshly grated
Directions
Preheat oven to 450 degrees.
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. Enjoy!
