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Garlic Parmesan Roasted Cauliflower Recipe

Garlic Parmesan Roasted Cauliflower

Tender roasted cauliflower florets are coated in garlic and olive oil, then finished with Parmesan cheese for a savory, golden crust. This easy high-heat recipe works as a side dish or a light main course.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, about 2 pounds (900 g) Large head cauliflower, cut into bite-size florets
  • 3 tablespoons Olive oil
  • 3 cloves Garlic, finely minced
Seasonings
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Italian seasoning
Cheese and Garnish
  • 1/2 cup, about 1 1/2 ounces (45 g) Finely grated or shredded Parmesan cheese
  • 2 tablespoons, optional Fresh parsley, chopped
  • 1 teaspoon, optional Fresh lemon juice

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired.
  2. Wash the cauliflower and dry it thoroughly. Cut the head into evenly sized, bite-size florets so the pieces cook at the same rate.
  3. Place the florets in a large bowl and add the olive oil, minced garlic, kosher salt, black pepper, and Italian seasoning. Toss until every piece is lightly coated.
  4. Spread the cauliflower in a single layer on the baking sheet, arranging some florets cut-side down and leaving space between the pieces.
  5. Roast for 18–22 minutes, turning once, until the cauliflower is tender and browned at the edges.
  6. Sprinkle the Parmesan evenly over the roasted cauliflower. Return the pan to the oven for another 3–6 minutes, until the cheese melts and becomes lightly golden.
  7. Finish with chopped parsley and, if desired, 1 teaspoon of fresh lemon juice. Serve hot.

Notes

Dry cauliflower thoroughly before seasoning, and avoid overcrowding the baking sheet. If the florets are tightly packed, use two baking sheets so they roast instead of steam. Add Parmesan near the end to encourage browning and reduce the chance of burnt cheese.