Parmesan Roasted Cauliflower Recipe
This homemade Parmesan Roasted Cauliflower is a perfect side dish that’s so delicious, you might find yourself eating it straight from the pan as a healthy snack! Quick and easy to prepare, its crispy edges and savory flavor make it a go-to for busy weeknights or last-minute gatherings.
Foto: Natasha's KitchenIngredients
- 1 medium head cauliflower (cored and cut into florets)
- 1/4 cup extra virgin olive oil
- 1/2 cup finely grated parmesan cheese (divided)
- 2 g arlic cloves (finely minced)
- 1/2 tsp fine sea salt
- 1/2 tsp ground paprika
- 1/4 tsp ground black pepper
- 1 cup low moisture part-skim mozzarella cheese (shredded, optional)
- parsley (finely chopped for garnish, optional)
Steps
Preheat the oven to 425°F. Position a rack in the center of the oven and line a baking sheet with parchment paper for easy cleanup.
Cut the cauliflower in half to remove the stem, or use a paring knife to cut the stem out from the bottom. Slice the cauliflower into evenly sized florets. For larger florets, cut them in half to create flat cauliflower "steaks" that roast more evenly and make it easier to top with cheese after flipping. Aim for uniform thickness to ensure even cooking.
Place the cauliflower florets in a large mixing bowl (or season them directly on the baking sheet). Drizzle with olive oil, then season with salt, paprika, and black pepper. Add the minced garlic and 1/4 cup of Parmesan cheese. Toss everything together until the cauliflower is well-coated with oil and seasonings.
Arrange the cauliflower on the prepared baking sheet, cut-side down. Bake for 15 minutes or until the first side is golden brown. Flip the florets, sprinkle with the remaining Parmesan cheese, and add mozzarella cheese if using. Continue roasting for another 6-10 minutes, or until the edges are golden and the cauliflower is fork-tender.
Serve the cauliflower along with any cheese bits on the pan - they are so tasty!
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