Parmesan Roasted Cauliflower
Parmesan Roasted Cauliflower
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika, optional, for color
- 1/2 teaspoon Italian seasoning, or dried oregano
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley, chopped, optional
- as needed chili flakes, optional
- as needed lemon zest, optional
- as needed lemon juice, a squeeze, optional
Instructions
- 1
Preheat your oven to 220°C / 425°F. Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 220
- 2
In a large bowl, add the cauliflower florets. Drizzle with olive oil and toss well so everything is evenly coated.
⏱️ 3 min
- 3
Add garlic, salt, black pepper, paprika (if using), and Italian seasoning or dried oregano. Toss again until the cauliflower is well seasoned.
⏱️ 2 min
- 4
Spread the cauliflower in a single layer on the prepared baking tray. Make sure it’s not crowded — this helps it roast instead of steam.
⏱️ 1 min
- 5
Roast for 20–25 minutes, flipping once halfway, until the cauliflower is tender and lightly golden.
⏱️ 25 min•🌡️ 220
- 6
Remove the tray from the oven and sprinkle parmesan evenly over the cauliflower.
⏱️ 1 min
- 7
Return to the oven and roast for another 8–10 minutes, or until the cheese melts and turns golden and crispy.
⏱️ 10 min•🌡️ 220
- 8
Remove from oven, garnish with fresh parsley (if using) and optional chili flakes or a squeeze of lemon juice. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Roasted Cauliflower
- 1 medium head cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika, optional, for color
- 1/2 teaspoon Italian seasoning, or dried oregano
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley, chopped, optional
- as needed chili flakes, optional
- as needed lemon zest, optional
- as needed lemon juice, a squeeze, optional
Instructions
- 1
Preheat your oven to 220°C / 425°F. Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 220 - 2
In a large bowl, add the cauliflower florets. Drizzle with olive oil and toss well so everything is evenly coated.
⏱️ 3 min - 3
Add garlic, salt, black pepper, paprika (if using), and Italian seasoning or dried oregano. Toss again until the cauliflower is well seasoned.
⏱️ 2 min - 4
Spread the cauliflower in a single layer on the prepared baking tray. Make sure it’s not crowded — this helps it roast instead of steam.
⏱️ 1 min - 5
Roast for 20–25 minutes, flipping once halfway, until the cauliflower is tender and lightly golden.
⏱️ 25 min•🌡️ 220 - 6
Remove the tray from the oven and sprinkle parmesan evenly over the cauliflower.
⏱️ 1 min - 7
Return to the oven and roast for another 8–10 minutes, or until the cheese melts and turns golden and crispy.
⏱️ 10 min•🌡️ 220 - 8
Remove from oven, garnish with fresh parsley (if using) and optional chili flakes or a squeeze of lemon juice. Serve hot.
⏱️ 3 min