Garlic Parmesan Roasted Cauliflower (Printable Version)
Golden florets roasted with garlic and parmesan for a crispy, savory side dish.
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
→ Seasonings & Aromatics
02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
06 - ½ teaspoon dried Italian herbs (oregano or thyme)
→ Cheese & Garnish
07 - ½ cup grated Parmesan cheese, plus extra for serving
08 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, minced garlic, salt, black pepper, and Italian herbs until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet.
04 - Roast for 20 minutes, then remove from oven.
05 - Sprinkle with grated Parmesan cheese.
06 - Return to oven and roast for an additional 8–10 minutes, until the cauliflower is golden and tender, and the cheese is crisp and lightly browned.
07 - Transfer to a serving dish, garnish with fresh parsley and extra Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- The way the parmesan gets crispy and golden in spots is completely addictive
- It transforms plain cauliflower into something that feels indulgent despite being so light
- You get maximum flavor for about ten minutes of actual hands on work
02 -
- Crowding the pan is the fastest way to end up with steamed, soggy cauliflower instead of roasted perfection
- Adding the cheese halfway through prevents it from burning while still getting beautifully crispy
- Letting it rest for just a few minutes after roasting helps the flavors settle and makes it easier to serve
03 -
- Don't skip the parchment paper, melted parmesan is a nightmare to clean off baking sheets
- Room temperature cauliflower roasts more evenly than cold from the fridge