Description
This Garlic-Parmesan Roasted Cauliflower recipe features tender, lightly charred cauliflower florets tossed with olive oil, paprika, garlic, and Parmesan cheese, finished with fresh lemon juice and parsley for a flavorful and easy vegetable side dish that pairs perfectly with any main course.
Ingredients
Scale
Cauliflower and Seasoning
- 1 medium head cauliflower, cut into florets (about 8 cups)
- 3 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. paprika
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Additional Flavorings
- 3 garlic cloves, minced
- 2 to 3 Tbsp. grated Parmesan cheese
- Juice of 1/2 lemon
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Preheat and Prepare Cauliflower: Place a large rimmed baking sheet on the center rack of the oven and preheat the oven to 450ºF. Cut the cauliflower into small florets and add to a large bowl.
- Toss with Seasonings: Toss the cauliflower florets with the olive oil, paprika, kosher salt, and cracked black pepper until evenly coated.
- Roast Cauliflower: Spread the cauliflower in a single layer on the preheated baking sheet, avoiding overcrowding. Roast for 25 minutes, tossing once midway through, until the florets are tender and lightly charred.
- Add Garlic and Parmesan: Sprinkle the minced garlic and grated Parmesan cheese evenly over the roasted cauliflower. Return the baking sheet to the oven and roast for an additional 5 minutes to melt the cheese and meld flavors.
- Finish and Serve: Remove from oven, spritz the roasted cauliflower with lemon juice, and garnish with finely chopped fresh parsley. Toss gently to combine and serve warm.
Notes
- This recipe pairs well with almost any entrée or protein, making it a versatile side dish.
- For extra crispiness, make sure not to overcrowd the cauliflower florets on the baking sheet.
- If Parmesan cheese is unavailable, you can substitute with a similar hard cheese like Pecorino Romano.
- Adjust paprika amount to taste for a milder or spicier flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
Nutrition
- Serving Size: 0.75 cup
- Calories: 140 kcal
- Sugar: 2.5 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8.5 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
