Roasted Garlic and Parmesan Cauliflower

Roasted Garlic and Parmesan Cauliflower

Oven-roasted florets turn golden and caramelized, finished with nutty parmesan and garlic.

Total 35 min Makes 4 servings Calories 180/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Cauliflower florets are tossed with garlic and olive oil, then roasted until the edges crisp and caramelize. A finishing shower of grated parmesan melts into the hot florets, adding a salty, nutty layer. Serve as a side for roasted meats or a simple weeknight vegetable dish.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges, for serving

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, toss the cauliflower florets with olive oil, minced garlic, salt, and pepper until evenly coated.

  3. Spread the cauliflower in a single layer on the prepared baking sheet.

  4. Roast until the florets are golden brown and tender, stirring once halfway through, about 25 minutes.

  5. Remove from the oven and immediately sprinkle the grated parmesan over the hot cauliflower, tossing gently to help it melt and coat the florets.

  6. Transfer to a serving dish, sprinkle with chopped parsley, and serve with lemon wedges.

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    Roasted Garlic and Parmesan Cauliflower

    Cauliflower florets are tossed with garlic and olive oil, then roasted until the edges crisp and caramelize. A finishing shower of grated parmesan melts into the hot florets, adding a salty, nutty layer. Serve as a side for roasted meats or a simple weeknight vegetable dish.

    35 min 4 servings 180 cal

    Ingredients

    • 1 large head cauliflower, cut into florets
    • 4 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/2 cup parmesan cheese, grated
    • 2 tablespoons fresh parsley, chopped
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      In a large bowl, toss the cauliflower florets with olive oil, minced garlic, salt, and pepper until evenly coated.

    3. 3

      Spread the cauliflower in a single layer on the prepared baking sheet.

    4. 4

      Roast until the florets are golden brown and tender, stirring once halfway through, about 25 minutes.

    5. 5

      Remove from the oven and immediately sprinkle the grated parmesan over the hot cauliflower, tossing gently to help it melt and coat the florets.

    6. 6

      Transfer to a serving dish, sprinkle with chopped parsley, and serve with lemon wedges.