Description
This Garlic Parmesan Roasted Cauliflower features crispy, golden florets with caramelized edges, coated in aromatic garlic and nutty Parmesan cheese. It’s a healthy, flavorful side dish that’s ready in just 35 minutes and pairs perfectly with any main course!
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower (about 2-2.5 pounds), cut into florets
- ¼ cup extra virgin olive oil
- 5 cloves garlic, minced or pressed
- ¾ cup freshly grated Parmesan cheese (divided)
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For Garnish:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Extra Parmesan cheese for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Prepare the Cauliflower: Remove the outer leaves from the cauliflower head and cut off the stem. Break or cut the cauliflower into bite-sized florets, approximately 1.5 to 2 inches in size. Try to keep them relatively uniform so they cook evenly. You should have about 6-8 cups of florets.
- Dry the Florets: This is important! Pat the cauliflower florets completely dry with paper towels or a clean kitchen towel. Any excess moisture will prevent the cauliflower from getting crispy and will create steam instead of roasting.
- Season the Cauliflower: Place the dried cauliflower florets in a large mixing bowl. Drizzle with olive oil and toss well to coat every piece. Add the minced garlic, half of the Parmesan cheese (about 6 tablespoons), Italian seasoning, salt, black pepper, and red pepper flakes if using. Toss everything together until the florets are evenly coated with the oil, garlic, and seasonings.
- Arrange on Baking Sheet: Spread the seasoned cauliflower in a single layer on your prepared baking sheet. Make sure the florets aren’t touching or overlapping – they need space for air to circulate and edges to crisp up. If necessary, use two baking sheets rather than crowding everything onto one.
- First Roast: Place the baking sheet in the preheated oven and roast for 15 minutes undisturbed. This allows the bottoms to develop that beautiful golden-brown color.
- Flip and Add More Cheese: After 15 minutes, remove the pan from the oven and use a spatula to flip the cauliflower florets. Sprinkle the remaining Parmesan cheese (about 6 tablespoons) evenly over the top of the cauliflower.
- Final Roast: Return the pan to the oven and continue roasting for another 10-15 minutes, until the cauliflower is golden brown with crispy, caramelized edges and the cheese is melted and lightly browned. The florets should be tender when pierced with a fork but still have some texture.
- Finish and Serve: Remove from the oven and transfer the roasted cauliflower to a serving dish. Squeeze fresh lemon juice over the top, sprinkle with chopped fresh parsley, and add extra grated Parmesan if desired. Serve immediately while hot and crispy.
Notes
- Size Matters: Cutting florets to uniform size ensures even cooking. Smaller pieces will cook faster and get crispier, while larger pieces stay more tender inside.
- Don’t Skip Drying: Wet cauliflower will steam instead of roast, resulting in mushy texture without those crispy edges.
- Space is Key: Overcrowding the pan creates steam and prevents browning. Use two pans if needed.
- Oven Temperature: If your oven runs cool, increase temperature to 450°F. If it runs hot, reduce to 400°F to prevent burning.
- Fresh Parmesan Only: Pre-grated cheese won’t melt and crisp the same way – always grate from a block.
- Timing Variations: Ovens vary, so check at 20 minutes total. You want golden-brown edges, not burnt florets.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 cup (1/6 of recipe)
- Calories: 145
- Sugar: 3g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg