Description
A flavorful and easy Garlic-Parmesan Roasted Cauliflower recipe that delivers tender, lightly charred cauliflower florets tossed with garlic, Parmesan cheese, paprika, and fresh parsley. Perfect as a side dish pairing well with any main course.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets (about 8 cups)
Seasonings & Oils
- 3 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. paprika
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3 garlic cloves, minced
- 2 to 3 Tbsp. grated Parmesan cheese
- Juice of 1/2 lemon
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Preheat Oven and Prepare Cauliflower: Place a large rimmed baking sheet on the center rack of the oven and preheat the oven to 450ºF. Cut the cauliflower into small florets and add them to a large bowl.
- Toss with Seasonings: Add the olive oil, paprika, kosher salt, and cracked black pepper to the cauliflower florets. Toss well until all pieces are evenly coated with the seasonings.
- Roast Cauliflower: Empty the seasoned cauliflower onto the preheated baking sheet and arrange the florets in a single layer, ensuring they aren’t overcrowded. Roast in the oven for 25 minutes, tossing once halfway through, until the cauliflower is lightly charred and tender.
- Add Cheese and Garlic: Sprinkle the grated Parmesan cheese and minced garlic evenly over the roasted cauliflower. Return the baking sheet to the oven and roast for an additional 5 minutes to melt the cheese and infuse garlic flavor.
- Finish and Serve: Remove the cauliflower from the oven, spritz the juice of half a lemon over it, and garnish with the finely chopped fresh parsley. Toss gently and serve warm.
Notes
- This recipe pairs well with any entree or protein, making it a versatile side dish.
- Use freshly grated Parmesan for best flavor and texture.
- To avoid overcrowding, use a large baking sheet so the cauliflower roasts evenly and crisps up well.
- Adjust the amount of paprika and garlic to suit your taste preferences.
- For a dairy-free version, omit the Parmesan and increase the garlic and lemon juice slightly.
- Make sure to toss the cauliflower halfway through roasting to ensure even cooking and browning.
Nutrition
- Serving Size: 0.75 cup
- Calories: 140 kcal
- Sugar: 2.5 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8.5 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 7 mg
