Preheat oven to 400°F. Line a deep baking dish or dutch oven with parchment or spray with nonstick cooking spray. Set aside.
In a small bowl, combine melted butter, dried parsley, minced garlic, smoked paprika, salt, and ground pepper. Evenly brush all over the cauliflower.
¼ cup unsalted butter, 1 teaspoon dried parsley, 2 to 3 garlic cloves, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Place the cauliflower head into the prepared dish and cover with foil.
1 cauliflower head
Bake for 30 minutes and then check to see that the cauliflower is tender. If it is, remove foil and continue baking for and additional 15 minutes. If not, bake for another 10 minutes with the foil on, then removed foil and continue baking for an additional 15 minutes. Keep an eye on the cauliflower. You want a lovely golden brown, roasted color but you don't want it to burn. If it's starting to get too dark, cover with foil again. Check to make sure the cauliflower is fork tender all the way through to the center and then remove from the oven.
Drizzle fresh lemon juice or olive oil on top and garnish with fresh parsley if desired.
2 tablespoons fresh lemon juice, 2 tablespoons fresh parsley