Garlic Parmesan Roasted Cauliflower
Garlic parmesan roasted cauliflower is the easy weeknight side dish I make when the main course needs a vegetable that takes no attention. Cauliflower florets roast on one sheet pan with olive oil, garlic, and paprika until tender with golden, caramelized edges, then get a layer of melted Parmesan cheese for the last 15 minutes. There is no breading and no extra pan, and it's ready in 40 minutes.
Servings: 4 people
Ingredients
- 1 large head of cauliflower cut into florets
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- ½ cup Parmesan cheese grated
- Fresh parsley for garnishing
Instructions
- Preheat oven to 400ºF. Line a baking sheet with foil or parchment paper.
- In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. 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.
- Remove from the oven and garnish it with parsley.
Video
Notes
To store: Store leftover roasted cauliflower in an airtight container for up to 4 days once they’ve cooled to room temperature.
To Freeze: Place cauliflower on a baking sheet and freeze until they’re solid. At this point, transfer them to a freezer-safe container or bag and store in the freezer for up to 3 months.
To reheat: Reheat leftover cauliflower in the oven, so they stay crispy.
Nutrition
Serving: 1/4 | Calories: 181kcal | Carbohydrates: 12.2g | Protein: 11.9g | Fat: 9.4g | Cholesterol: 19mg | Sodium: 364mg | Fiber: 5.5g | Sugar: 5.1g