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Preheat the oven to 425°F. Position a rack in the center of the oven and line a baking sheet with parchment paper for easy cleanup.
Cut the cauliflower in half to remove the stem, or use a paring knife to cut the stem out from the bottom. Slice the cauliflower into evenly sized florets. For larger florets, cut them in half to create flat cauliflower "steaks" that roast more evenly and make it easier to top with cheese after flipping. Aim for uniform thickness to ensure even cooking.
Place the cauliflower florets in a large mixing bowl (or season them directly on the baking sheet). Drizzle with olive oil, then season with salt, paprika, and black pepper. Add the minced garlic and ¼ cup of Parmesan cheese. Toss everything together until the cauliflower is well-coated with oil and seasonings.
Arrange the cauliflower on the prepared baking sheet, cut-side down. Bake for 15 minutes or until the first side is golden brown. Flip the florets, sprinkle with the remaining Parmesan cheese, and add mozzarella cheese if using. Continue roasting for another 6-10 minutes, or until the edges are golden and the cauliflower is fork-tender.
Serve the cauliflower along with any cheese bits on the pan - they are so tasty!