Description
This Garlic-Parmesan Roasted Cauliflower recipe is a simple and flavorful side dish featuring tender cauliflower florets roasted to golden perfection with garlic, herbs, and a crispy Parmesan cheese topping. It’s perfect for adding a savory, nutritious vegetable to your meals.
Ingredients
Scale
Cauliflower and Seasoning
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
Cheese and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and facilitate easy cleanup.
- Toss Cauliflower with Seasonings: In a large bowl, combine the cauliflower florets with olive oil, minced garlic, dried oregano, smoked paprika (if using), salt, and freshly ground black pepper. Mix thoroughly to ensure each floret is well coated with the seasoning blend.
- Roast Cauliflower: Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping the florets halfway through to promote even browning. The cauliflower should become golden brown and tender.
- Add Parmesan Cheese: Remove the cauliflower from the oven and sprinkle the grated Parmesan cheese evenly over the florets. Gently toss to coat all pieces with cheese, then return the baking sheet to the oven for an additional 5 minutes. This step melts and crisps the Parmesan for an irresistible coating.
- Garnish and Serve: Once the cheese is melted and crispy, remove the cauliflower from the oven. Garnish with fresh chopped parsley and a squeeze of lemon juice if desired. Serve immediately while warm and crispy.
Notes
- For extra crispiness, spread the cauliflower florets in a single layer without overcrowding the pan.
- Smoked paprika is optional but adds a subtle smoky flavor that complements the garlic and Parmesan.
- Use fresh Parmesan cheese for the best melting and flavor results.
- Leftover roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or air fryer to retain crispiness rather than microwaving.
