Crispy Parmesan Roasted Cauliflower
This Crispy Parmesan Roasted Cauliflower recipe features florets that are roasted to golden perfection, garnished with Parmesan cheese, and seasoned to create a delightful side dish or snack that is both healthy and delicious.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 large head cauliflower About 4 cups florets.
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped Optional, for garnish.
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Wash the cauliflower and remove the leaves and stem. Cut it into bite-sized florets and place them in a mixing bowl.
- In a separate small bowl, whisk together the olive oil, garlic powder, salt, and black pepper until well combined.
- Pour the olive oil mixture over the cauliflower florets and toss until each piece is well coated.
- Spread the cauliflower evenly on the prepared baking sheet, making sure they are in a single layer for proper roasting.
- Roast in the preheated oven for 15 minutes. After 15 minutes, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the cauliflower.
- Return the baking sheet to the oven and roast for an additional 10 minutes or until the cauliflower is golden brown and crispy.
- Once done, remove from the oven and let it cool for a couple of minutes. If desired, garnish with chopped fresh parsley before serving.
Notes
For extra flavor, you can add a pinch of crushed red pepper flakes for some heat. Ensure that you spread the cauliflower in a single layer; overcrowding will result in steaming rather than roasting, which may prevent crispiness. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.