Parmesan Roasted Cauliflower
Deliciously crispy and cheesy, this Parmesan Roasted Cauliflower is the perfect comfort food that turns a humble vegetable into a crowd-pleasing side dish.
Ingredients
Main Ingredients
- 1 large head cauliflower Look for tight, white florets.
- 1/4 cup olive oil Extra virgin for a fruity flavor.
- 1/2 cup grated Parmesan cheese Freshly grated for the best taste.
- 3 cloves garlic, minced Because garlic makes everything better!
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Or more if you like a bit of heat.
- 1 teaspoon Italian seasoning A blend of dried herbs for extra flavor.
- Fresh parsley to taste for garnish Optional, but adds a lovely fresh touch.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) for the perfect roast.
- Remove the green leaves and inner stem of the cauliflower, then cut it into uniform bite-sized florets.
Coating the Cauliflower
- In a large mixing bowl, combine olive oil, minced garlic, salt, black pepper, and Italian seasoning. Stir well.
- Add the cauliflower florets to the bowl and toss until evenly coated.
- Sprinkle half of the grated Parmesan over the coated florets and toss again.
Roasting
- Line a baking sheet with parchment paper. Spread the cauliflower in a single layer.
- Bake for 20 minutes, then sprinkle the remaining Parmesan on top and return to the oven for another 10 minutes, or until golden and crispy.
Serving
- Once done, sprinkle with fresh parsley and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 10-15 minutes to retain crispy texture.