Roasted Cauliflower

This Roasted Cauliflower recipe is easy, low-carb, and full of flavor! The cauliflower is seasoned to perfection and oven-roasted for an irresistible crispy texture.

Course Side Dish

Cuisine American

Keyword Garlic Parmesan Roasted Cauliflower, Roasted Cauliflower

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 181kcal

Author Olivia Ribas

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

US Customary - Metric

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

When buying a head of cauliflower, make sure the head is firm, tight, and does not have yellow patches.
If you want to save time, feel free to use pre-cut cauliflower florets.
Make sure the florets are fully dry so they get a nice, crispy texture.
Don't overcrowd the pan, as this could cause your cauliflower to steam rather than roast.

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