Created by Julie Van Rosendaal
Preheat the oven to 425˚F.
Separate the cauliflower into florets and toss with enough oil to coat.
Spread out on a rimmed baking sheet, sprinkle with salt and pepper and roast for about 10 minutes, until it’s starting to sizzle and turn golden.
Sprinkle the cauliflower generously with freshly grated Parmesan and return to the oven for 10 minutes, or until the cheese melts and the edges of the cauliflower are deep golden.
Serve with wedges of lime to squeeze overtop.