Description
Perfectly roasted cauliflower florets tossed with aromatic garlic, fresh herbs, and olive oil, then roasted until golden and caramelized. This simple yet flavorful side dish is crispy on the outside, tender on the inside, and absolutely irresistible!
Ingredients
Scale
- 1 large head cauliflower (about 2-2.5 pounds), cut into bite-sized florets
- 3-4 tablespoons extra virgin olive oil
- 4-5 large garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Juice of ½ lemon (optional)
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- Preheat Your Oven: Position your oven rack in the center and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Cauliflower: Remove the leaves from the cauliflower head and cut it into bite-sized florets, approximately 1-1.5 inches in size. Try to keep them uniform for even roasting. Pat the florets dry with paper towels to remove excess moisture—this is crucial for achieving crispy edges!
- Make the Garlic Herb Mixture: In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes (if using). Whisk together until well combined and fragrant.
- Coat the Cauliflower: Add the cauliflower florets to the bowl with the garlic herb mixture. Toss thoroughly using your hands or a wooden spoon, ensuring every floret is evenly coated with the seasoned oil. Take your time with this step—even coating is the secret to consistent flavor!
- Arrange on Baking Sheet: Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Make sure they’re not overcrowded—leave a little space between florets so they roast rather than steam. Use two baking sheets if necessary.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring halfway through (around the 15-minute mark). The cauliflower is done when it’s tender when pierced with a fork and has beautiful golden-brown, caramelized edges.
- Add Final Touches: Remove from the oven and immediately sprinkle with Parmesan cheese (if using), allowing it to melt slightly from the residual heat. Squeeze fresh lemon juice over the top and garnish with chopped fresh parsley.
- Serve and Enjoy: Transfer to a serving platter and serve immediately while hot and crispy. This garlic herb roasted cauliflower pairs beautifully with virtually any main dish!
Notes
- For Extra Crispy Cauliflower: Make sure florets are completely dry before tossing with oil, avoid overcrowding the pan, and roast at 425°F or higher.
- Garlic Tip: If you’re worried about the garlic burning, you can add it halfway through the roasting time instead of at the beginning.
- Herb Variations: Feel free to experiment with other herbs like oregano, sage, or basil based on your preferences or what you have on hand.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 5-7 minutes to restore crispiness.
- Scaling: This recipe easily doubles or triples for larger gatherings—just use multiple baking sheets and rotate them halfway through cooking.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: About 1 cup (approximately ⅙ of recipe)
- Calories: 110
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg (3mg with Parmesan)