Roasted Parmesan Cauliflower
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 sprigs fresh rosemary
- 2 large cloves garlic, smashed and peeled
- 3 2-inch strips lemon peel
- 1 medium head cauliflower (about 2½ pounds), cored and cut into 1-inch florets
- Kosher salt and freshly ground pepper
- 3/4 cup Parmigiano-Reggiano cheese, finely grated
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