Roasted Garlic Parmesan Cauliflower
A delicious roasted cauliflower side dish featuring tender florets with crispy edges, garlic, and Parmesan cheese that adds a cheesy finish.
Ingredients
Main Ingredients
- 3 Tbsp Olive oil
- 4 cloves Garlic, minced
- 1 large head cauliflower, cut into florets (about 2 3/4 lb)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/3 cup Grated Parmesan cheese
- 1 Tbsp Fresh parsley, chopped
Optional Ingredients
- Lemon wedges (for brightness at the end)
- 1/2 tsp Smoked paprika (for deeper flavor)
- Red pepper flakes (pinch for heat)
- Extra Parmesan (for a cheesier finish)
Instructions
Preparation
- Preheat oven to 450°F.
- Grease a shallow roasting pan or a large broiler-safe baking dish.
- Cut cauliflower into florets (try to keep them similar size so they roast evenly). Dry them well—less moisture = better browning.
Mixing / Assembling
- In a large bowl, stir together olive oil and minced garlic.
- Add cauliflower florets and toss until every piece is coated.
- Spread cauliflower in the prepared pan in a single layer.
- Sprinkle with salt and pepper.
Cooking / Baking
- Roast for about 25 minutes, stirring once halfway through, until florets are tender and starting to brown.
- Turn on the broiler. Sprinkle cauliflower evenly with Parmesan.
- Broil for 3–5 minutes until the cheese is golden and lightly crisp (watch closely—broilers work fast).
Resting / Finishing
- Remove from oven and sprinkle with fresh parsley.
- Optional: add a quick squeeze of lemon for a fresh, bright finish.
- Serve warm.
Notes
For best texture, roast in a single layer with space between florets—crowding causes steaming instead of browning. Add a pinch of red pepper flakes or smoked paprika before roasting for enhanced flavor.