Preheat your oven to 400°F. Rinse the cauliflower and pat it completely dry. Trim the stem at the base so the cauliflower can sit flat, but be careful not to cut so much that the florets fall apart.

In a small bowl, mix the butter, olive oil, minced garlic, Italian seasoning, salt, paprika, and pepper until well combined.

Place the cauliflower in the skillet or baking dish. Rub the garlic butter mixture over the top and use your hands or a brush to massage it all over, getting into all the crevices.

Pour the ¼ cup of water into the bottom of the pan, around the cauliflower. Cover the dish with aluminum foil. Roast for 35 minutes to steam the cauliflower until tender.

Carefully remove the foil, watching for hot steam. Return the dish to the oven, uncovered, and roast for another 15-25 minutes, or until the cauliflower is golden brown and a knife inserted into the core goes in with little resistance.

Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley, then carve into wedges to serve. Be sure to spoon any remaining pan juices over the top.