Description
This Garlic-Parmesan Roasted Cauliflower recipe is a flavorful and easy side dish featuring tender cauliflower florets roasted to golden perfection with garlic, olive oil, and Parmesan cheese. Infused with herbs and optional smoked paprika for a subtle smoky note, this dish is perfect for a quick weeknight dinner or a festive meal accompaniment.
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower, cut into florets
Seasonings & Toppings
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, minced garlic, dried oregano, smoked paprika if using, salt, and freshly ground black pepper. Make sure all florets are evenly coated with the seasoning.
- Roast the Cauliflower: Arrange the seasoned cauliflower florets in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, flipping the florets halfway through the cooking time to ensure even browning. The cauliflower should be tender and golden brown when done.
- Add Parmesan: Remove the cauliflower from the oven and sprinkle the grated Parmesan cheese evenly over the florets. Gently toss to coat all the pieces with cheese. Return the baking sheet to the oven and roast for an additional 5 minutes, allowing the cheese to melt and become crispy.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley and a squeeze of lemon juice if desired. Serve immediately while warm and enjoy the crispy, cheesy, garlicky roasted cauliflower.
Notes
- You can omit smoked paprika for a milder flavor or substitute with smoked chipotle powder for a spicier kick.
- Make sure not to overcrowd the baking sheet to allow the cauliflower to roast evenly and become crispy.
- Use freshly grated Parmesan cheese rather than pre-grated for best melting and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
