Ingredients:

6 1/2 cups uncooked cauliflower florets (about 1 large) cut small

3 garlic cloves, chopped

2 tbsp olive oil

kosher salt and fresh pepper

juice of 1/4 lemon

2 tbsp Parmigiano Reggiano, freshly grated

Directions:

Preheat oven to 450°F.

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 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.Makes 5 cups.