Garlic Parmesan Cauliflower (Print Version)
# Ingredients:
→ Garlic-Parmesan Roasted Cauliflower
01 -
1 medium head cauliflower, cut into florets (about 8 cups)
02 -
3 Tbsp. extra-virgin olive oil
03 -
1 1/2 tsp. paprika
04 -
3/4 tsp. kosher salt
05 -
1/2 tsp. cracked black pepper
06 -
3 garlic cloves, minced
07 -
2 to 3 Tbsp. grated Parmesan cheese
08 -
Juice of 1/2 lemon
09 -
2 Tbsp. finely chopped fresh parsley
# Instructions:
01 -
Place a large rimmed baking sheet on the center rack and preheat the oven to 450ºF.
02 -
Cut cauliflower into florets and place in a large mixing bowl. Toss with olive oil, paprika, salt, and pepper until evenly coated.
03 -
Spread cauliflower evenly on the preheated baking sheet without overcrowding. Roast for 20 to 25 minutes, flipping once, until charred and tender.
04 -
Sprinkle Parmesan and minced garlic over roasted cauliflower. Return to oven for 5 more minutes.
05 -
Spritz with lemon juice and garnish with chopped parsley. Toss gently and serve warm.
# Notes:
01 -
Store leftovers in the fridge for up to 5 days in an airtight container.
02 -
For crisp texture when reheating, use an air fryer or conventional oven.
03 -
Microwaving softens the cauliflower and reduces crispness.
04 -
Try adding a pinch of red pepper flakes for a spicier version.