Parmesan Roasted Cauliflower

 Ingredients:

• 1 1/2 lbs cauliflower florets
• 1/3 cup olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp black pepper
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1 – 2 cups grated Parmesan cheese
• minced fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper if desired.
2. In a small bowl, add olive oil, paprika, Italian seasoning, black pepper, chili powder, and salt. Stir well combine.
3. Add cauliflower florets to a large mixing bowl. Pour spice/oil mixture over the top and stir well combine, making sure each floret is coated.
4. Transfer cauliflower to prepared baking sheet, adding the florets in a single layer, with a little space around each floret.
5. Bake in preheated oven for 15 minutes. Remove from the oven and sprinkle evenly with Parmesan cheese. Return to the oven and bake another 5 minutes, or until golden brown and cheese is melted.
6. Serve hot, sprinkled with minced fresh parsley.

Chef Tips:

• If you’re using a head of cauliflower, look for one weighing around 2 – 2 1/2 lbs. The estimated amount of cups of florets, is 4.
• For best results, try to have all the cauliflower florets be similar in size, so they cook evenly.
• All ovens cook differently, and florets can vary in size, so please use the cooking times as a guide, rather than strict timelines.