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.
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
- 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
Serving: 1/4 | Calories: 181kcal | Carbohydrates: 12.2g | Protein: 11.9g | Fat: 9.4g | Cholesterol: 19mg | Sodium: 364mg | Fiber: 5.5g | Sugar: 5.1g