If there’s one roasted veggie recipe that’ll win over even the most reluctant cauliflower critics, this is it. Golden, crispy edges, rich garlicky flavor, and a Parmesan finish that’s pure magic — this garlic-Parmesan roasted cauliflower is the kind of dish that disappears fast from the table. Whether it’s a weeknight dinner or a meal with friends, this one’s a guaranteed hit.
It’s simple, it’s bold, and it goes with everything. Don’t be surprised if you find yourself making it more often than you planned.
Lightly Charred, Crispy, and Full of Flavor
When I first roasted this up, I figured we’d have leftovers for the next day — but we ended up scraping the tray clean by the end of dinner. The edges crisped up beautifully, and the inside was tender and sweet from the high-heat caramelization.
And here’s the best part — it’s not just a side dish. I’ve stuffed it in pitas, topped grain bowls with it, and even tossed it into salads. Once you try it, you’ll find new ways to use it too.
What You’ll Need
Nothing fancy here — just a few good ingredients and a hot oven. Here’s what goes into making this flavorful roasted cauliflower:
- Cauliflower: One medium head (about 7 to 8 cups when cut into florets). You can also use pre-cut florets to save time.
- Olive Oil: Don’t hold back — it helps the florets brown and crisp up. Plus, olive oil brings healthy fats to the table.
- Garlic: Use 3 to 4 cloves depending on how bold you want the flavor. I say go for it.
- Paprika: Adds a little sweetness and gives the cauliflower a lovely golden color.
- Parmesan: Freshly grated and sprinkled at the end for that rich, umami kick. Swap with nutritional yeast if you’re keeping it dairy-free.
- Lemon Juice: A squeeze at the end brightens everything up.
- Parsley: For a fresh finish and a pop of green. Feel free to swap with dill or chives if that’s what you have on hand.
Let’s Roast It
Step 1: Get the Oven and Pan Hot
Set your oven to 450°F and place a baking sheet on the middle rack as it preheats. This step is key — starting on a hot surface helps the cauliflower roast, not steam.
Step 2: Season the Florets
Cut the cauliflower into small, even-sized florets and toss them in a big bowl with olive oil, paprika, salt, and pepper. Make sure everything’s coated well.
Step 3: Roast and Crisp
Carefully transfer the seasoned cauliflower to the hot baking sheet. Spread them out so they’re not crowded — space is important for browning. Roast for 20 to 25 minutes, until they’re nicely charred on the edges.
Step 4: Add the Garlic and Cheese
Take the sheet out, sprinkle the florets with minced garlic and Parmesan, then pop it back in the oven for another 5 minutes to let everything meld together.
Step 5: Finish with Herbs and Lemon
Once out of the oven, toss everything with fresh parsley and a good squeeze of lemon juice. That’s it — you’re done!
Tips for the Best Roasted Cauliflower
- Cut evenly: Uniform florets roast more evenly, so no piece is undercooked or burnt.
- Flat sides down: The more flat surfaces touching the pan, the better the caramelization.
- Don’t skimp on oil: A dry cauliflower floret will burn before it browns.
- Space it out: Give the florets room so they roast instead of steaming.
- High heat matters: Roasting at 450°F brings out the best texture and flavor.
- Preheat your pan: It jumpstarts the crisping process the moment cauliflower hits the surface.
Why Cauliflower Deserves the Spotlight
Cauliflower is part of the cruciferous veggie family — meaning it’s loaded with fiber, low in calories, and helps keep you full longer. It’s also rich in key nutrients like riboflavin, niacin, and magnesium, making it a smart and satisfying choice.
Crispy Roasted Cauliflower
A flavorful Garlic-Parmesan Roasted Cauliflower recipe that complements any main course or protein. With simple ingredients and bold taste, this dish is sure to win over even the toughest vegetable critics.
Ingredients
- 1 medium head cauliflower, cut into florets (about 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
- Place a large rimmed baking sheet on the center rack of the oven and preheat oven to 450ºF.
- Cut the cauliflower into small florets and add them to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
- Spread the cauliflower on the preheated baking sheet. Arrange in a single layer, making sure not to overcrowd. Roast for 20 to 25 minutes, tossing once halfway through, until lightly charred and tender.
- Sprinkle Parmesan cheese and garlic over the cauliflower and return to the oven for an additional 5 minutes.
- Drizzle with lemon juice and garnish with fresh parsley. Toss and serve.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: To maintain crispiness, reheat in an air fryer or a 350ºF oven until warm. For a softer texture, microwave until heated through.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 196Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 6mgSodium 431mgCarbohydrates 17gFiber 4gSugar 11gProtein 5g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How to Serve It
This recipe is incredibly versatile. Serve it straight off the tray or toss it into something heartier:
- Stuff in Tacos or Pitas: Add a little slaw or yogurt sauce and you’ve got a quick, meatless meal.
- Toss into Salads: Kale, arugula, spinach — this cauliflower plays well with all of them.
- Layer over Grains: Pearl couscous, farro, quinoa — build a grain bowl with your favorite sauce.
- Use as a Side: It’s fantastic next to grilled chicken, steak, tofu, or anything else you’re cooking.
Storing and Reheating
- Make Ahead: You can chop the cauliflower up to 3 days in advance and keep it in an airtight container in the fridge.
- Store Leftovers: Keep any leftovers in the fridge for up to 5 days.
- Reheat Properly: For the best texture, reheat in a 350°F oven or air fryer until hot and crisp again. You can microwave it, but you’ll lose that irresistible crunch.
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