Garlic Parmesan Roasted Cauliflower
This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It’s well seasoned with garlic, black pepper, paprika and Parmesan.
Try this Cauliflower “Potato” Salad too! Click on the photo for the recipe.
Cauliflower is a great veggie to have as a side dish if you’re on a low-carb diet. it has a very similar texture to potatoes, but without all the carbs that we don’t like it. It’s also full of vitamin C.
You may think it’s very plain on its own. But it’s super versatile, which means that you can prepare and season it the way you enjoy!
It goes well with Parmesan cheese and pretty much all spices you want to cook/bake such as curry, cumin, coriander and of course paprika. Also, cauliflower goes along with any type of meat.
Another great cauliflower recipe to try! Click on the picture to go to the recipe!
One of the best ways to make cauliflower is to roast it. Then, you have the chance to use garlic, olive oil, paprika and Parmesan, which brings this “not very flavourful” vegetable to a whole other level. However, when you roast the cauliflower, you need to spread the florets out into a single layer on the roasting pan. Otherwise, they’ll probably become soggy and it’s the last thing you want to happen to your Garlic Parmesan Roasted Cauliflower.
Also you can’t roast it more than 30 minutes. This Garlic Parmesan Roasted Cauliflower will probably be ready in 25 minutes or until the top is lightly brown. You’ll know if your cauliflower is cooked using a fork to test for doneness. It should easily pierce the cauliflower.
This Garlic Parmesan Roasted Cauliflower recipe is so good that even the picky eaters will ask for more. Believe me! And before serving this delicious side dish don’t forget to sprinkle more Parmesan cheese on top because you know cheese always adds so much more flavour to any dish. Hope you enjoy it!
Garlic Parmesan Roasted Cauliflower
This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It’s well seasoned with garlic, black pepper, paprika and Parmesan.
Ingredients:
- 1 large head cauliflower, cut into florets
- 1 tablespoon extra-virgin olive oil
- Salt and ground fresh black pepper to taste
- ¼ teaspoon black pepper
- 1 tablespoon garlic clove, minced
- 1 teaspoon paprika
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped
Directions:
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil.
- In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
- Transfer everything to the prepared baking sheet. The florets should be in a single layer.
- Bake the cauliflower for 15 minutes.
- Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
- Serve in a casserole and garnish with parsley.
Nutrition Information
Yield: 4, Serving Size: 4
- Amount Per Serving:
- Calories: 181
- Total Fat: 9.4g
- Saturated Fat: 4.3g
- Cholesterol: 19mg
- Sodium: 364mg
- Carbohydrates: 12.2g
- Fiber: 5.5g
- Sugar: 5.1g
- Protein: 11.9g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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Love this recipe, looks delicious!! Can’t wait to try it 🙂
And it’s so easy to make 😉
Did it on grill. Closed the lid. Foil on metal grill plate. Yummy.
That sounds amazing!
Wonderful recipe. My family enjoyed the taste of this cauliflower. Easy to make.
Thank you for your feedback. I appreciate it 😉
That’s awesome. Happy to hear that 😉
Be sure to read the ENTIRE recipe before starting. I didn’t. The instructions mid-way indicate to “mix everything together” which I did. However, the parmesan cheese is NOT added with everything else as we find out too late.
I used grana podano instead of parmesan and I’m glad I did. Even with the more flavorful cheese I still think something is missing. If I make it again I will figure out a way to get the cheese to adhere to the cauliflower. Most of it fell off during cooking and browned on the bottom of the pan. Maybe some Moroccan spice would add what’s missing in flavor.
Hi, Larry. Sorry for the confusing. I just adjusted the recipe to clear further confusion. Thanks for pointing it out! If you try making this recipe again, don’t add the parmesan cheese with all the other ingredients. I add the parmesan 15 minutes later it is in the oven otherwise the parmesan can fall off during baking and brown on the bottom of the pan just like you describe. Let me know if you try it again 😉
I made this and it is so delicious. I chose to use Aoili dip because I can’t resist spicy. I used my own mixture of seasoning Italian blend of herbs and spices. Ate the whole head of parmesan garlic roasted cauliflower in about 2 mins. I’m gonna make this all the time for a quick bite.
I made this last night, and the hubster loved it so much, there was only 1/2 cup leftovers.
Just finished making this and it was delicious