Roasted Cauliflower with Parmesan and Garlic
This Roasted Cauliflower with Parmesan and Garlic is the kind of simple veggie side that turns everyday dinners into something special. Tender cauliflower florets roasted until golden and crispy, tossed with garlic, nutty Parmesan, and a little olive oil. Pure comfort in every bite. It’s quick, easy, and a delicious way to get more veggies on the table.
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