Heat olive oil in a large skillet over medium heat.
Add the cauliflower florets and season with salt and pepper. Sauté for about 10 minutes, or until the cauliflower is tender and golden brown, stirring occasionally.
Add the minced garlic and cook for another 2 minutes, until fragrant.
Remove from heat and squeeze the lemon juice over the cauliflower. Toss to combine.
Sprinkle with Parmesan cheese (if using) and chopped parsley.
Serve immediately.
Notes
Cut the cauliflower into even-sized florets for uniform cooking.
• Don’t overcrowd the pan to ensure each floret gets nicely browned.
• Cook on medium heat to avoid burning the garlic while ensuring the cauliflower becomes tender.
• Add the lemon juice after removing the pan from the heat to keep its fresh flavor.
• If using Parmesan, sprinkle it on while the cauliflower is hot, so it melts beautifully over the florets.