Start by preheating your oven to 400°F.

In a large baking dish, combine cherry tomatoes and fresh garlic.

Drizzle with 3 tablespoons of virgin olive oil and half of the kosher salt, ground black pepper, and red pepper flakes.

Toss everything together to ensure even coating.

Now, let's prepare the cauliflower!

Remove the large green leaves from the cauliflower and discard them.

Cut the stem so the cauliflower sits flat on the baking tray.

Push the tomato and garlic mixture to the sides and place the cauliflower in the center of the baking dish.

Drizzle the remaining virgin olive oil over the cauliflower and rub it in using your hands or a cooking brush.

Sprinkle with smoked paprika and the remaining kosher salt, then transfer to the preheated oven. Bake for about an hour or until tender.

Remove the roasted cauliflower from the oven and sprinkle parsley over it.

To serve, slice the cauliflower into 4 servings or wedges and serve with the tomatoes and garlic on the side. Voilà… Enjoy!

Store any leftovers in an airtight container and consume within 3 days.

For meal planning, you can bake and freeze the roasted cauliflower immediately after cooling. It will last for 1 month in the freezer. When ready to reheat, use the oven or microwave for best results.

Sprinkle a bit more fresh parsley before serving for that freshly made WOW factor. Voilà!