A Wednesday night, the fridge is half-empty, and a head of cauliflower has been waiting for too long. This is exactly the kind of situation where this recipe saves the day. No technique, no special equipment — just a hot oven and the right instinct.
Ingredients :
- Cauliflower — Pick one that is dense, heavy for its size, with tight florets and no brown spots. Cut the pieces into roughly equal sizes — this is really the only thing to watch for, because if some florets are twice as big as others, they won’t cook at the same time.
- Smoked paprika — Optional in the ingredient list, but don’t skip it. It’s what gives that slightly smoky depth that is hard to identify but delicious. The one in the little red tin in the supermarket spice aisle works perfectly.
- Olive oil — No need for the best bottle in the pantry. Ordinary cooking oil is enough. The important thing is to use enough — the florets should be well coated, not just brushed.
- Grated parmesan — Finely grated, not thick shavings. It melts and crisps up at the same time on the florets, creating that little grainy crust on the surface. Without it, the recipe is good. With it, it becomes truly memorable.
