Crispy Lemon-Garlic Roasted Cauliflower

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F (220°C). Pat 2 1/2 lb cauliflower florets (bagged) very dry — damp florets steam instead of browning.

Step 2

2. Toss with 1/4 cup olive oil, 1 tsp kosher salt, 1 tsp sweet or smoked paprika, and 1/4 tsp black pepper. Spread on two sheet pans in a single layer without crowding.

Step 3

3. Roast until deeply browned at the edges, flipping halfway — and scatter 4 garlic cloves, thinly sliced over the pans when you flip. 22 minutes 30 seconds

Step 4

4. Transfer to a platter and toss with the juice and zest of 1 lemon, zested and juiced, 2 tbsp chopped fresh parsley, and 1/3 cup toasted slivered almonds or pine nuts (optional).