Nate loooooves cauliflower. me, not so much. however, adding some freshly grated parmesan at the very end, right when i pull it out of the oven, makes allll the difference for me!
I tossed raw cauliflower florettes in a little bit of EVOO, pink sea salt, and pepper and roasted them for about 20-25 minutes at 400°, tossing them once halfway through. i added snow-flaky ❄ micrograted parm at the very end and oh my word was it delicious! i highly suggest a touch of cheese if you’re not a cauli enthusiast. these aren’t cauliflower at all. they are salty, crispy, cheese vessels and i am in love.