1. Prepare Your Cauliflower

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper for easy cleanup.
• Remove the outer leaves and trim the stem of the cauliflower, keeping the core intact.
• Slice the cauliflower into thick, even cutlets (about ¾ to 1 inch thick). You should get 2–4 cutlets depending on the size of your cauliflower.

2. Make the Lemon Marinade

• In a small bowl, combine the following ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and pepper to taste
• Mix well until the marinade is smooth and fragrant.

3. Season the Cauliflower Cutlets

• Lay the cauliflower cutlets flat on the baking sheet.
• Use a brush to generously coat each side of the cutlets with the lemon marinade. Ensure they are evenly covered for maximum flavor.

4. Roast the Cauliflower

• Place the baking sheet in the preheated oven.
• Roast the cutlets for 20 minutes on one side.
• Carefully flip them over using a spatula and roast for an additional 15–20 minutes, or until the edges are golden and caramelized.

5. Garnish and Serve

• Once roasted, remove the cutlets from the oven.
• Transfer to a serving plate and garnish with:
  • Freshly chopped parsley
  • Additional lemon zest or lemon wedges (optional)
• Serve immediately while warm.