Imagine transforming a humble head of cauliflower into a mouthwatering, golden-brown delicacy that's so addictively delicious, it'll have your family and friends fighting for the last bite. This Garlic and Parmesan Oven Roasted Cauliflower isn't just a side dish – it's a culinary revelation that turns ordinary vegetables into an extraordinary experience that will make you forget you're even eating something healthy!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°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 approximately 1-
- 5 inches in size. Try to keep the pieces similar in size to ensure even cooking.
- In a large mixing bowl, combine olive oil, minced garlic, salt, and black pepper. Whisk the ingredients together to create a fragrant seasoning mixture.
- Add cauliflower florets to the bowl and toss gently, ensuring each piece is evenly coated with the olive oil and garlic mixture.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding 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 evenly over the cauliflower.
- Remove from oven when cauliflower edges are golden brown and crispy, and cheese is melted and slightly browned.
- Transfer to a serving dish and garnish with freshly chopped parsley. Serve immediately while hot and crispy.
Tips
- Moisture is the enemy of crispiness! Always thoroughly pat your cauliflower dry before roasting to achieve those perfect, crispy edges.
- Use a large baking sheet and spread florets in a single layer. Overcrowding will steam your cauliflower instead of roasting it, preventing that desirable golden-brown caramelization.
- For extra flavor, consider adding a pinch of red pepper flakes or smoked paprika to the olive oil mixture for a subtle kick.
- Use freshly grated Parmesan cheese for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that can affect texture.
- Don't skip turning the cauliflower halfway through cooking – this ensures even browning and prevents burning on one side.
- Let the cauliflower rest for a minute or two after roasting to help it crisp up even more before serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 6g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
