Instructions
1. Pre‑Heat & Prep
Preheat your oven to 220 °C (425 °F). Line a baking sheet with parchment paper or foil (for easier cleanup), or use a heavy‑duty rimmed baking sheet.
Break the cauliflower into florets of roughly equal size so they roast evenly. Pat dry with paper towels (any moisture will reduce crisping).
2. Season the Cauliflower
In a large bowl, add the cauliflower florets, drizzle with olive oil, then add the minced garlic, salt, pepper and paprika. Toss until all florets are evenly coated with oil and seasonings.
Spread the florets out in a single layer on the prepared baking sheet. Make sure they’re not overcrowded—space helps them get crisp.
3. Roast
Place the baking sheet in the oven and roast for ~18‑20 minutes, until the cauliflower begins to turn golden and develop browned edges. Halfway through (at ~10 minutes), toss or shake the sheet to turn florets so edges brown evenly.
4. Add Parmesan & Crisp Further
Remove the sheet from the oven, sprinkle the grated Parmesan evenly over the top of the cauliflower while still hot. Return to the oven and roast an additional 5‑10 minutes, until the cheese melts/turns golden and the cauliflower is tender when pierced with a fork.
5. Finish & Serve
Remove from the oven. Garnish with the chopped fresh parsley and a little more Parmesan if desired. Serve with lemon wedges on the side for a fresh squeeze at the table.
Tips for Success
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Cut uniform florets for consistent cooking. Big and small florets will finish at different times.
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Dry the cauliflower well before oiling—wet florets steam rather than roast.
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Don’t crowd the pan—overcrowding leads to steaming and soft florets instead of crisp ones.
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Use quality Parmesan—freshly‑grated Parmesan melts better and delivers better flavour than pre‑shredded.
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High heat is key—roasting at 425 °F helps crisp the edges.
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Make ahead: You can cut the florets ahead of time and store in the fridge, but toss with oil & seasoning just before roasting.
Variations
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Spicy version: Add ¼ tsp red pepper flakes or a dash of cayenne when seasoning.
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Cheese boost: After Parmesan melts, switch to broiler for 1‑2 minutes to get extra browning (watch closely).
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Herb twist: Swap parsley for fresh thyme or rosemary for a different herb profile.
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Low‑carb/gluten‑free: Already naturally gluten‑free; can skip smoked paprika if avoiding nightshades.
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Vegan alternative: Use nutritional yeast in place of Parmesan for a cheesy flavour without dairy.
Storage & Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 3‑4 days.
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Reheating: To preserve crispness, reheat in the oven at 175 °C (350 °F) for ~8‑10 minutes, or use an air‑fryer for ~5 minutes. Microwaving works but the texture will soften.
What to Serve With
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Grilled or roasted chicken thighs or breast
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Baked salmon or pan‑seared fish
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Steak or pork chops
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A simple green salad or quinoa pilaf for a balanced vegetarian plate
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Warm garlic bread or dinner rolls (if you’re not keeping things low‑carb)
Nutrition Facts (Approximate per Serving)
Based on 4 servings, using the ingredients as listed:
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Calories: ~ 160 kcal
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Fat: ~ 9 g
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Carbohydrates: ~ 11 g
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Protein: ~ 8 g
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Fibre: ~ 3 g
Note: These values are estimates—exact numbers depend on ingredients and portion size.
FAQ
Q: Can I use frozen cauliflower florets?
A: Yes—but ensure they’re thawed and very well drained so you don’t end up with soggy florets.
Q: My cauliflower isn’t crispy—why?
A: Likely either the florets were too crowded, the oven temp too low, or the florets had excess moisture. Spread them out, ensure high heat and dry florets pre‑roasting.
Q: Can I roast at a lower temperature?
A: You can, but you’ll lose some crispness and will need to roast longer—so high heat is recommended for best results.
Related Recipes
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Garlic Parmesan Roasted Broccoli
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Roasted Cauliflower & Chickpea Bowl with Tahini
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Cauliflower ‘Steaks’ with Chimichurri
Conclusion
Don’t let cauliflower remain the overlooked veggie on your plate. With this crispy parmesan roasted cauliflower recipe, you’ll bring out rich flavour, satisfying texture and effortless appeal. Whether you’re cooking a weekday dinner or rounding out a holiday spread, this dish delivers. Roasted to golden perfection, kissed with garlic and Parmesan, and ready in under 40 minutes—this recipe will become one you return to again and again.
