Introduction
If you’ve ever thought “cauliflower is just a bland veggie side,” I’m about to change your mind. Yes, crispy parmesan roasted cauliflower is that side dish that’ll make you actually look forward to the cauliflower. The first time I made it, I balked at the idea of roasting cauliflower with cheese—but the result? Tender florets with golden, crunchy edges, garlic and Parmesan delivering the kind of umami punch usually reserved for indulgent sides. And insanely easy to pull together on a busy weeknight.
Why You’ll Love This Dish
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Unbeatable texture: cauliflower softens inside, while its edges crisp up beautifully when roasted properly.
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Minimal ingredients, maximum flavor: olive oil + garlic + Parmesan cheese + salt + pepper = flavor machine.
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Versatile pairing: Works with chicken, fish, beef or as part of a vegetarian plate.
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Low‑carb & veggie‑friendly: A perfect way to elevate a vegetable into something memorable.
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Simple prep: 10 minutes of chopping/tossing, 25 minutes in the oven, and you’re done.
Ingredients
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1 large head of cauliflower (≈ 1.2 kg), cut into florets
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2 Tbsp extra‑virgin olive oil
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3 garlic cloves, minced
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½ tsp kosher salt (or sea salt)
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¼ tsp freshly ground black pepper
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½ tsp smoked paprika or regular paprika (optional, for warmth)
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½ cup finely grated Parmesan cheese (plus extra for garnish)
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2 Tbsp chopped fresh parsley (optional, for garnish)
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1 lemon, cut into wedges (optional, for serving)
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