For the Roasted Cauliflower

• 1 medium head of cauliflower (about 2 to 3 pounds)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

These ingredients create a flavorful coating that helps the cauliflower brown and season it all the way through.

For the Butter Sauce

You can keep the sauce minimal—just butter and seasoning—or build in layers of flavor. This version is rich, garlicky, and lightly tangy.

• 6 tablespoons unsalted butter
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder if you prefer)
• 1 tablespoon lemon juice (freshly squeezed, if possible)
• 1/2 teaspoon Dijon mustard (optional, for a gentle tang and depth)
• 1/4 teaspoon smoked paprika or sweet paprika
• 1/4 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (or cilantro, chives, or a mix)

Optional Garnishes

• Extra chopped fresh herbs
• Grated Parmesan or Pecorino cheese
• Toasted almond slices, pine nuts, or pistachios
• Lemon zest or thin lemon wedges