Heat the oven to 425 F. Line a baking sheet with parchment or lightly oil it.
Wash and dry the cauliflower. Cut into small florets for even cooking.
Place the florets in a large bowl. Add olive oil and toss until coated.
Add garlic, paprika, thyme, salt, and pepper. Toss again so each piece wears the mix.
Spread the florets on the sheet in one layer with space between each piece.
Roast for 15 minutes. Turn the florets with a spatula. Roast for 5 to 10 minutes more until the edges turn deep gold.
Pull the pan out. Sprinkle Parmesan over the hot florets. Return to the oven for 3 to 5 minutes so the cheese melts and turns to a light crust.
Move the cauliflower to a warm bowl. Finish with parsley or a squeeze of lemon. Serve hot.