Garlic-Parmesan Roasted Cauliflower

4.98 from 102 votes

Garlic-Parmesan Roasted Cauliflower

The very best Garlic-Parmesan Roasted Cauliflower recipe that pairs well with ANY entree or protein. Minimal ingredients yet with big flavor, it will impress even the biggest veggie skeptics.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large rimmed baking sheet
Large Mixing Bowl

Ingredients

1 medium head cauliflower, cut into florets (about 6 to 8 cups)
3 Tbsp. extra-virgin olive oil
1 1/2 tsp. paprika
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
3 garlic cloves, minced
2 to 3 Tbsp. grated Parmesan cheese
Juice of 1/2 lemon
2 Tbsp. finely chopped fresh parsley

Instructions

Preheat oven and baking sheet: Place a large rimmed baking sheet on the center rack of the oven. Preheat oven to 450ºF.
Season cauliflower: Cut cauliflower into small florets and place in a large mixing bowl. Add olive oil, paprika, salt, and black pepper; toss well to coat.
Bake: Empty cauliflower out onto preheated baking sheet (it should instantly sizzle). Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender.
Add garlic and Parmesan. Sprinkle minced garlic and grated Parmesan cheese over cauliflower and place back in the oven for 5 more minutes.
Spritz cauliflower with fresh lemon juice and transfer to a serving bowl. Garnish with chopped fresh parsley and serve warm.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days.
Reheat: To re-establish the cauliflower's crisp, reheat in the air-fryer or a 350ºF oven until warm. Alternatively, you can heat in the microwave, however the cauliflower will be much softer.

Nutrition