Prepare to transform the humble cauliflower into a mouthwatering masterpiece that will have everyone begging for seconds! This Garlic Parmesan Roasted Cauliflower is not just another side dish – it's a crispy, cheesy, flavor-packed sensation that will revolutionize the way you think about vegetables. Whether you're a cauliflower convert or a veggie skeptic, this recipe promises to turn even the most reluctant eater into a cauliflower enthusiast with its golden, caramelized edges and irresistible garlic-parmesan coating.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the cauliflower head thoroughly under cool running water. Pat dry completely with clean kitchen towels or paper towels to remove excess moisture, which helps achieve crispy roasting.
- Cut the cauliflower into uniform, bite-sized florets. Aim for pieces roughly 1-
- 5 inches in size to ensure even cooking and consistent texture.
- In a large mixing bowl, combine olive oil and minced garlic. Whisk together to create a fragrant infused oil.
- Add cauliflower florets to the bowl and toss thoroughly, ensuring each piece is evenly coated with the garlic-olive oil mixture.
- Sprinkle salt and freshly ground black pepper over the florets. Toss again to distribute seasonings evenly.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and browning.
- Roast in the preheated oven for 20-25 minutes, turning the florets halfway through cooking to ensure even caramelization.
- During the last 5 minutes of roasting, sprinkle grated Parmesan cheese over the cauliflower, allowing it to melt and create a golden, crispy crust.
- Remove from the oven when cauliflower is tender and edges are golden brown with crispy, caramelized bits.
- Let the roasted cauliflower rest for 2-3 minutes after removing from the oven. This allows the cheese to set and helps prevent burning.
- Transfer to a serving dish and garnish with additional fresh Parmesan cheese or chopped parsley if desired. Serve hot as a delicious side dish.
Tips
- Moisture is the Enemy of Crispiness: Pat your cauliflower completely dry before roasting. Any excess water will steam the vegetable instead of allowing it to crisp up.
- Don't Overcrowd the Pan: Give your cauliflower florets plenty of space on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing those delicious crispy edges.
- High Heat is Key: The 425°F (220°C) temperature is crucial for achieving that perfect golden-brown caramelization.
- Cheese Timing Matters: Add the Parmesan cheese during the last 5 minutes of cooking to prevent burning and ensure a perfect golden crust.
- Uniform Cutting: Cut your florets into similar-sized pieces (about 1-
- 5 inches) to ensure even cooking.
- Fresh Garlic Wins: Use fresh garlic cloves instead of pre-minced for the most vibrant flavor.
- Optional Flavor Boosters: Experiment with adding red pepper flakes, fresh herbs like thyme, or a squeeze of lemon juice after roasting for extra depth of flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 6g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
