Preheat and Prep

Place a large rimmed baking sheet on the center rack of your oven.

Preheat oven to 450ºF (232ºC) with the baking sheet inside. This ensures instant contact heat for crispier cauliflower.

Season the Cauliflower

In a large mixing bowl, toss the cauliflower florets with olive oil, paprika, salt, and black pepper until evenly coated.

Roast

Carefully remove the hot baking sheet from the oven.

Spread the seasoned cauliflower on the sheet in a single layer, avoiding overcrowding (roast in batches if needed).

Roast for 20 to 25 minutes, flipping the florets once halfway through, until deeply golden and lightly charred on the edges.

Add Garlic and Parmesan

Remove the baking sheet from the oven.

Sprinkle the minced garlic and Parmesan cheese evenly over the cauliflower.

Return the tray to the oven and roast for 5 more minutes, just enough to toast the garlic and melt the cheese.

Finish and Serve

Transfer the roasted cauliflower to a serving bowl or platter.

Squeeze the juice of half a lemon over the top.

Sprinkle with fresh parsley, toss gently, and serve immediately.