There are few savory things that can’t be improved with the trifecta of garlic, lemon, and Parmesan.

Take cauliflower, for instance.

I’ve roasted the florets many a time with Parmesan and olive oil. But oh, that little dash of garlic powder, sprinkle of lemon zest, and squeeze of lemon juice really makes all the difference.

Try it for yourself with “Spicy Lemon Parm Cauliflower Bites.”

The recipe is from “Dig In!” (Simon Element), of which I received a review copy.

The cookbook is by Erin O’Brien, a popular digital content creator based in Los Angeles, who grew up cooking with her mom and grandmother.

It includes more than 100 recipes that take simple approaches to put food on the table that’s straightforward, comforting, and so delicious that you’ll want to cook them on the repeat.

Tuck into everything from “Mini Pineapple Teriyaki Meatballs,” “Mom’s Classic Chilaquiles Verdes,” and “Family Favorite Pot Roast” to “Sweet Pea Pasta with Crispy Prosciutto,” “Smoky Ham & Split Pea Soup,” and “No-Churn Cannoli Ice Cream.”

For the cauliflower, separate the head into florets of roughly equal size. Toss them in a mixture of melted butter, olive oil, grated lemon zest, crushed red pepper, garlic powder, paprika, and salt and pepper. Lastly, add in grated Parmigiano-Reggiano.

Transfer to a sheet pan, keeping the florets in one layer, and spaced apart. Not every shred of cheese will stick to the florets, but that’s okay. The rest may fall haphazardly onto the sheet pan, but when baked will turn into gooey and crisp bits worth scraping up to shower over the cauliflower when serving.

Roast the florest on high heat, flipping half way through. By this time, they should be deeply golden and crispy. If not, stick them under the broiler for a minute.

Place on a serving platter, sprinkle with more grated Parmigiano-Reggiano, chopped fresh parsley, a twist of black pepper, and a squirt of lemon juice.

The florets end up crispy and tender in all the right parts.The seasonings give them a very savory and garlicky taste. So much so, that you’ll be hard pressed not to go back for seconds — or even thirds.

This is a great side dish for most anything — even the upcoming winter holidays, which will be here before we know it.

Spicy Lemon Parm Cauliflower Bites

(Serves 4)

2 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

2 teaspoons grated lemon zest

1/2 teaspoon kosher salt

1/2 teaspoon crushed red pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon freshly ground black pepper, plus more for garnish

1 medium head cauliflower (or 24-ounce bag cauliflower florets), cut into florets (see Hot Tip)

1 cup finely grated Parmigiano-Reggiano cheese, divided

Chopped fresh flat-leaf parsley, for garnish

Flaky sea salt, for garnish

Lemon wedges, for serving

Place an oven rack in the middle and another about 3 inches from the broiler and preheat the oven to 450°F. Line a sheet pan with parchment paper.

In a large bowl, whisk the butter, oil, lemon zest, salt, crushed red pepper, garlic powder, paprika, and black pepper. Add the cauliflower florets to the bowl, and toss until coated. Add 3/4 cup of the Parmigiano-Reggiano and mix well.

Transfer the cauliflower to the prepared sheet pan, making sure each piece is about 1/2 inch apart. Bake in the middle rack for 15 minutes, use a spatula to flip them, and continue to cook for 10 more minutes, until golden brown and crispy. To make them crispier, turn the broiler on high and broil for 1 to 2 minutes, until the edges of the florets become deeper golden brown.

To serve: Transfer to a serving platter. Sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Garnish with parsley, a few twists of black pepper, and flaky salt. Serve with lemon wedges.

Hot Tip: In an ideal world, your cauliflower florets are equal in size — if not, halve the large florets for crispier results.

From “Dig In!” by Erin O’Brien

More Cauliflower Recipes to Enjoy: Grains with Roasted Cauliflower, Black Olives, and Oranges

And: Cauliflower Salad with Eggs and Anchovies

And: Baked Cauliflower with Olives and Cheese

And: Cauliflower with Raisins

And: Char Siu Roasted Cauliflower by Andrea Nguyen

And: Kung Pao Cauliflower

And: Modern Cauliflower Gratin