Pan-roasted Cauliflower with Lemon and Parmesan

Coat the bottom of a large skillet with olive oil and arrange the cauliflower florets on top. Sprinkle in about 1 tablespoon of water, then cover with a tightly-fitting lid. Heat skillet on medium-high heat and sear the florets, checking color occasionally and shaking the pan when bottoms become golden brown.

Once cauliflower has roasted and become fork-tender, transfer to a serving bowl, sprinkling with lemon juice, Parmesan cheese, salt, and pepper to taste. Toss gently to coat, then sprinkle with a bit of minced parsley for a dash of color.