Crispy Parmesan Roasted Cauliflower
Crispy Parmesan Roasted Cauliflower
Ingredients
For the Roasted Cauliflower
- 1 head cauliflower, cut into 1-inch florets
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garnish
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, cut into wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cauliflower florets, olive oil, garlic powder, onion powder, salt, and black pepper. Toss well to ensure all the florets are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the cauliflower instead of roasting it crisply. If necessary, use two baking sheets.
⏱️ 2 min
- 4
Roast for 20-25 minutes, or until the cauliflower is tender-crisp and golden brown, with some slightly charred edges. Flip the florets halfway through the cooking time to ensure even browning.
⏱️ 25 min•🌡️ 400
- 5
Remove the baking sheet from the oven. Immediately sprinkle the freshly grated Parmesan cheese over the hot cauliflower, allowing it to melt slightly.
⏱️ 2 min
- 6
Transfer the roasted cauliflower to a serving dish. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Roasted Cauliflower
Ingredients
For the Roasted Cauliflower
- 1 head cauliflower, cut into 1-inch florets
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garnish
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, cut into wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cauliflower florets, olive oil, garlic powder, onion powder, salt, and black pepper. Toss well to ensure all the florets are evenly coated.
⏱️ 5 min - 3
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the cauliflower instead of roasting it crisply. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast for 20-25 minutes, or until the cauliflower is tender-crisp and golden brown, with some slightly charred edges. Flip the florets halfway through the cooking time to ensure even browning.
⏱️ 25 min•🌡️ 400 - 5
Remove the baking sheet from the oven. Immediately sprinkle the freshly grated Parmesan cheese over the hot cauliflower, allowing it to melt slightly.
⏱️ 2 min - 6
Transfer the roasted cauliflower to a serving dish. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing.
⏱️ 1 min