Garlic-Parmesan Roasted Cauliflower

This Garlic-Parmesan Roasted Cauliflower is the side dish that turns even the most reluctant veggie eater into a cauliflower fan. With golden, caramelized edges and a tender bite, it’s tossed in paprika, fresh garlic, and a generous sprinkle of Parmesan. Finished with a burst of lemon and parsley, it’s an easy, flavor-packed recipe you’ll keep on repeat.

Why You’ll Love This Recipe

• Crispy Edges, Tender Center – Roasted at high heat on a preheated pan for ultimate texture.
• Big Flavor, Simple Ingredients – Every element is minimal but delivers major flavor.
• Quick & Easy – Just 10 minutes of prep and the oven does the rest.
• Perfect Side or Add-On – Serve with mains or toss into bowls, salads, or tacos.

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

Directions

Preheat and Prep

• Place a large rimmed baking sheet on the center rack of your oven.
• Preheat oven to 450ºF (232ºC) with the baking sheet inside. This ensures instant contact heat for crispier cauliflower.

Season the Cauliflower

• In a large mixing bowl, toss the cauliflower florets with olive oil, paprika, salt, and black pepper until evenly coated.

Roast

• Carefully remove the hot baking sheet from the oven.
• Spread the seasoned cauliflower on the sheet in a single layer, avoiding overcrowding (roast in batches if needed).
• Roast for 20 to 25 minutes, flipping the florets once halfway through, until deeply golden and lightly charred on the edges.

Add Garlic and Parmesan

• Remove the baking sheet from the oven.
• Sprinkle the minced garlic and Parmesan cheese evenly over the cauliflower.
• Return the tray to the oven and roast for 5 more minutes, just enough to toast the garlic and melt the cheese.

Finish and Serve

• Transfer the roasted cauliflower to a serving bowl or platter.
• Squeeze the juice of half a lemon over the top.
• Sprinkle with fresh parsley, toss gently, and serve immediately.

Pro Tips and Variations

• Preheat the Sheet Pan: Guarantees crisp edges from the moment cauliflower hits the pan.
• Cut Evenly: Florets should be similar in size for even cooking.
• Flat Side Down: More surface area = better browning.
• Make it Vegan: Swap Parmesan with nutritional yeast.
• Add Heat: Sprinkle in chili flakes or cayenne if you like spice.

Serving Suggestions

• As a side to grilled or roasted meats and fish
• Toss into grain bowls, salads, or wraps
• Use leftovers in cauliflower tacos
• Add to pasta with pesto or lemon butter sauce

Storage/Reheating

• Store: Refrigerate in an airtight container for up to 5 days.
• Reheat: Best reheated in an oven at 350ºF or air fryer to restore crispness.
• Microwave: Quick but makes the cauliflower soft, not crispy.

FAQs

Can I make this in an air fryer?
Yes! Cook at 400ºF for about 15 minutes, shaking halfway through.

Can I use frozen cauliflower?
Fresh works best for caramelization. If using frozen, thaw and pat dry thoroughly first.

What’s a good substitute for parsley?
Try chopped dill, chives, or fresh basil.

Conclusion

This Garlic-Parmesan Roasted Cauliflower isn’t just another veggie side—it’s the MVP of your dinner plate. With bold garlic flavor, cheesy umami notes, and bright lemony finish, it’s the kind of dish that disappears fast. Whether you’re entertaining or just need something easy, this one’s a keeper.

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