Garlic Parmesan Vegan Roasted Cauliflower
User Reviews
5
Garlic Parmesan Vegan Roasted Cauliflower
Description
This recipe uses a whole small cauliflower cut into uniform florets for even roasting. The florets are tossed in a blend of minced garlic, tangy balsamic vinegar, fresh lemon juice, and sea salt before spreading them out in a single layer on a parchment-lined tray. Roasting at 425°F with convection heat crisps the edges in about 10 minutes. After an initial roast, the florets are sprinkled with vegan parmesan cheese and returned to the oven for an additional 6-8 minutes until golden and fragrant.
The roasting technique yields a combination of crispy textures on the outer parts and a tender interior, balanced with a slight acidity from lemon and balsamic. The vegan parmesan adds a savory depth that mimics dairy cheese. Adding fresh parsley or a vegan ranch dip complements the flavors for serving.
For best results, the florets should be evenly sized and spaced to allow heat circulation and prevent steaming. Leftovers keep well refrigerated for 3-4 days but are best enjoyed fresh to retain crispness. Adjust roasting time if using a conventional oven without convection. This recipe suits those seeking a flavorful, dairy-free roasted vegetable side.
Ingredients
- 6 cups cauliflower approx. 1 small cauliflower head or half large, florets
- 2 cloves garlic minced
- 1.5 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon salt sea salt
- 3 tablespoons vegan parmesan cheese
Optional
- parsley for serving, fresh
- vegan ranch dip for dipping
Instructions
- Preheat your oven to 425°F/218°C convection roast and line a baking tray with parchment paper.
- Use a sharp knife to cut your cauliflower into small bite-sized florets and place them in a large bowl.
- In a small bowl, combine the garlic, vinegar, lemon juice, and salt. Then pour the mixture over your cauliflower and mix well to evenly coat the pieces.
- Arrange the cauliflower on your prepared tray in a single layer with plenty of space in between each piece. Roast for 10 minutes and remove from the oven to sprinkle with the vegan parmesan cheese. Then, return to the oven for an additional 6-8 minutes, until golden brown.
Notes
- Cut cauliflower florets to evenly sized pieces for uniform roasting.
- Arrange florets with space between them to enhance browning and crispiness.
- Increase roasting time slightly if not using a convection oven.
- Store leftovers in the refrigerator for up to 3-4 days; best eaten fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46cal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 0.4g | 1% |
| Sodium | 192mg | 8% |
| Potassium | 465mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 0.4IU | 0% |
| Vitamin C | 74mg | 82% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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