The key to well-roasted cauliflower, with frizzled edges and sweet and tender middles, is to cook it at a high heat on a rack near the heat source, mostly on one side. You could stop there or, toward the end of cooking, shower it with grated Parmesan to crisp and add a salty boost. Follow the instructions in Step 1 to cut the cauliflower through the stem to create lots of flat sides, which yields more surface area for browning and cheese — in other words, more of the good stuff.
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Cuisine: not set
1 medium head cauliflower (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 cup finely grated Parmesan
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