Smoky paprika and lemon roasted cauliflower

Preheat the oven to 220°C and line a baking tray with parchment. Rinse 400 g cauliflower, shake off excess water and separate into 3–4 cm florets.

Toss florets with 20 ml olive oil, 2 g smoked paprika, 1 g garlic powder and 2 g salt until lightly coated.

Spread in a single layer and roast at 220°C for 22–27 minutes, turning after about 12 minutes. The edges should brown lightly and a fork should pierce the stalks easily.

Remove carefully using oven mitts, drizzle with 15 ml lemon juice and serve. Do not crowd the tray; roast in batches if needed.