Classic Whole Roasted Cauliflower

Ingredients:

- 1 large head of cauliflower

- 1/4 cup of olive oil

- 2 tablespoons of freshly squeezed lemon juice

- 4 cloves of garlic, minced

- 1 teaspoon of paprika

- 1/2 teaspoon of ground turmeric

- Salt and pepper, to taste

- Fresh parsley or cilantro, chopped for garnish

 Directions:

1. Preheat your oven to 400°F (200°C). Remove the leaves from the cauliflower and trim the stem so the cauliflower can sit flat, but be careful not to cut too close to the florets.

2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, and turmeric to create a marinade. Season it generously with salt and pepper.

3. Place the cauliflower in a cast iron skillet or a baking dish and brush the entire surface with the marinade, using your hands or a brush to get into the nooks and crannies.

4. Cover the cauliflower with foil and roast in the preheated oven for 30 minutes. Afterward, remove the foil, and continue roasting for an additional 20-30 minutes or until the surface is crispy and a deep golden brown.

5. Once done, let the cauliflower rest for a few minutes. Then, sprinkle it with chopped parsley or cilantro for a fresh, herby contrast and serve.

Variations & Tips:

- For those who appreciate a bit of heat, adding a sprinkle of red pepper flakes or a dash of cayenne to the marinade can provide a pleasant kick.

- If you're a fan of smoky flavors, a bit of ground cumin or smoked paprika is a fine addition to the spice blend.

- Try tossing a couple of capers in the baking dish during the final roasting phase for an unexpected burst of briny flavor.

- Roasting alongside some root vegetables, such as carrots or potatoes, can turn this dish into a one-pan wonder perfect for busy weeknights.