Preheat your oven to 400°F (200°C). Carefully trim the base of the cauliflower, removing any excess stem to create a flat surface, ensuring the head can sit securely in your baking dish or oven-safe skillet with raised sides.

In a mixing bowl, combine the softened butter with the minced garlic, salt, and paprika. Mix until smooth and evenly blended. Using your hands or a brush, generously coat the entire cauliflower head with the seasoned butter, making sure to get into the crevices and sides for full flavor coverage.

Place the cauliflower into the prepared pan and loosely cover it with foil. Transfer to the oven and roast for 40 to 50 minutes, or until the center is fork-tender.

Remove the pan from the oven and reduce the temperature to 375°F (190°C). Discard the foil and baste the cauliflower with the melted butter collected in the bottom of the pan. Sprinkle the top generously with grated Parmesan cheese and chopped chives.

Return the cauliflower to the oven, uncovered, and continue roasting for an additional 15 minutes, or until the exterior is beautifully golden and crisp. For added flavor and richness, baste with pan drippings every five minutes during this final stage.

Once roasted to perfection, finish with an extra sprinkle of fresh chives and serve immediately.