Parmesan Roasted Cauliflower
User Reviews
5
Parmesan Roasted Cauliflower
Description
This recipe starts by roasting cauliflower florets evenly coated in extra-virgin olive oil, sea salt, black pepper, and garlic powder at a high temperature of 425°F. Roasting brings out a natural sweetness and produces tender florets with slightly crisp edges. Adding grated Parmesan cheese partway through baking melts and browns slightly, complementing the cauliflower’s texture with a savory, nutty surface.
The finished dish is brightened with fresh chopped parsley, which adds herbal notes and color. The cauliflower can be served as a side to a variety of main dishes, pairing well with both meats and vegetarian entrees.
For best results, avoid overcrowding the baking dish to ensure the florets roast rather than steam and turn crispy. Leftovers keep well refrigerated for several days and can be reheated gently in the oven or microwave, or even eaten cold in salads.
Ingredients
- 1 cauliflower cleaned and separated into florets; 1 pound, large head
- 4 tablespoons olive oil extra-virgin
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup parmesan grated
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 425°F. Place the cauliflower florets in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9x13-inch rectangular dish.
- Toss the cauliflower florets in the pan with the olive oil, salt, pepper, and garlic powder. I use my hands to ensure the florets are well-coated.
- Roast the cauliflower for 15 minutes. Gently stir the florets and sprinkle them with the parmesan.
- Continue baking the cauliflower until tender and golden, about 10-15 more minutes.
- Garnish with chopped parsley and serve.
Notes
- Space cauliflower florets in the pan for crisp roasting instead of steaming.
- Fresh minced garlic can substitute garlic powder, but powder coats evenly and resists burning.
- Cut large florets to uniform sizes for even cooking.
- Breadcrumbs or crushed pork rinds may be added with Parmesan for extra texture, though cheese alone works well.
- Store leftovers in an airtight container in the fridge 3-4 days; reheat gently or add cold to salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 172kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 292mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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