1-Preheat: Start by preheating your oven to 450 degrees Fahrenheit and placing a large rimmed baking sheet on the center rack to heat up. This high temperature ensures the cauliflower gets that ideal char and tenderness we’re aiming for.

2-Cut and Toss: Next, cut the cauliflower into small, evenly sized florets for uniform cooking. In a large bowl, toss the florets with 3 tablespoons extra-virgin olive oil, 1 1/2 teaspoons paprika, 3/4 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper until everything is well coated. Spread the mixture evenly on the preheated baking sheet, making sure not to overcrowd it for the best results.

3-Roast and Finish: Roast for 20 to 25 minutes, tossing once halfway through to promote even browning. After that, sprinkle on 2 to 3 tablespoons grated Parmesan cheese and 3 minced garlic cloves, then return to the oven for another 5 minutes. Finally, remove from the oven, drizzle with the juice of 1/2 lemon, garnish with 2 tablespoons finely chopped fresh parsley, toss lightly, and serve right away for the freshest taste.