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Delicious Garlic-Parmesan Roasted Cauliflower
Alyssa

Delicious Garlic-Parmesan Roasted Cauliflower

Enjoy Delicious Garlic-Parmesan Roasted Cauliflower—crispy, flavorful, and cheesy, making the perfect side dish for any meal.
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Ingredients Method

Ingredients
  

  • 1 medium head cauliflower cut into florets (about 8 cups): The star of the dish! Cauliflower is not only low in calories but also high in nutrients like vitamins C and K. When roasted, its natural sweetness shines through.
  • 3 Tbsp. extra-virgin olive oil: This healthy fat is essential for roasting as it helps to develop a crispy exterior while keeping the cauliflower tender inside. It also enhances the flavor profile of the dish.
  • 1 1/2 tsp. paprika: This spice adds warmth and a slight smokiness to the overall flavor. You can choose sweet or smoked paprika based on your preference.
  • 3/4 tsp. kosher salt: Salt is necessary for enhancing the flavors of the ingredients. Kosher salt has larger grains compared to table salt making it easier to control seasoning.
  • 1/2 tsp. cracked black pepper: Freshly cracked black pepper adds a bit of heat and depth to the dish.
  • 3 garlic cloves minced: Garlic provides a robust and aromatic flavor that is amplified through roasting. Peel and finely mince the cloves to release their essential oils.
  • 2 to 3 Tbsp. grated Parmesan cheese: This cheese adds saltiness and a rich nutty quality to the cauliflower. The cheese will melt slightly during roasting, creating a deliciously crispy layer on top.
  • Juice of 1/2 lemon: Fresh lemon juice adds brightness cutting through the richness of the cheese and olive oil and enhancing the overall flavor.
  • 2 Tbsp. finely chopped fresh parsley: Fresh herbs not only provide a pop of color but also a refreshing contrast to the dish’s richness.

Method
 

  1. Preheat the oven: Begin by preheating your oven to 450ºF. Place a large baking sheet into the center rack of the oven while it preheats, which helps the cauliflower to roast evenly.
  2. Toss the cauliflower: In a large mixing bowl, combine the cauliflower florets with 3 Tbsp. extra-virgin olive oil, 1 1/2 tsp. paprika, 3/4 tsp. kosher salt, and 1/2 tsp. cracked black pepper. Toss everything together until the florets are evenly coated with the mixture.
  3. Roast the cauliflower: Carefully spread the coated cauliflower in a single layer on the preheated baking sheet. Roast the cauliflower for 20-25 minutes, tossing once halfway through, until they become lightly charred and tender. You’ll know they’re ready when they can be pierced easily with a fork and have softened.
  4. Add garlic and Parmesan: Remove the baking sheet from the oven and sprinkle 3 minced garlic cloves and 2 to 3 Tbsp. grated Parmesan cheese over the roasted cauliflower. Return the baking sheet to the oven and roast for an additional 5 minutes. This allows the garlic to infuse its flavor into the cauliflower and the cheese to melt and brown slightly.
  5. Add finishing touches: Once roasted, take the baking sheet out of the oven and spritz the cauliflower with the juice of 1/2 lemon. Sprinkle 2 Tbsp. finely chopped fresh parsley over the top. Toss gently to combine and serve hot.