Roasted Romanesco with Parmesan

Trim off the base of the Romanesco and remove any tough or damaged leaves. Reserve smaller tender leaves. Slice into quarters (or eighths, if the heads are large). Break off the florets with your hands. Roughly chop the tender inner stems and tender leaves.

Transfer the Romanesco to a rimmed sheet pan large enough to hold it without crowding (15"x10" is a good size). Add the olive oil, salt and pepper and toss to combine. Spread the pieces out in one layer.

Roast 10 minutes. Add the garlic to the pan, and stir the pieces around. Continue roasting 10-15 more minutes, until the florets are tender and the edges are browned.

Remove from the oven and sprinkle the cheese and parsley over the Romanesco. Transfer to a platter and serve.