½ cup Italian bread crumbs
2 cloves garlic, minced
Zest and juice of ½ lemon
½ cup freshly grated Parmigiano-Reggiano cheese, divided
Sea salt and freshly ground black pepper
1 T extra-virgin olive oil, for drizzling
1 T chopped parsley, for garnish
Preheat oven to 425 degrees F.
Place cauliflower florets into a large bowl.
Mix in the oil, bread crumbs, garlic, lemon zest, lemon juice, and half of the grated cheese.
Season to taste with salt and pepper.
Pour into a casserole dish.
Place in oven and roast for 30 minutes.
Stir after 20 minutes.
Remove from oven and sprinkle with the remaining grated cheese.
Drizzle with a little extra-virgin olive oil and sprinkle with parsley before serving.