Parmesan Roasted Cauliflower Recipe
Crispy, cheesy roasted cauliflower seasoned with garlic, paprika, and Parmesan for an easy side dish.
Servings: 6 servings
Ingredients
- 1 medium head cauliflower cored and cut into florets
- 1/4 cup extra virgin olive oil
- 1/2 cup Parmesan cheese finely grated, divided
- 2 garlic cloves finely minced
- 1/2 tsp fine sea salt
- 1/2 tsp paprika ground
- 1/4 tsp ground black pepper
- 1 cup low-moisture part-skim mozzarella cheese shredded, optional
- parsley finely chopped for garnish, optional
Instructions
- Preheat the oven to 425°F (218°C). Place a rack in the center and line a baking sheet with parchment paper.
- Trim the cauliflower by removing the stem and cut into evenly sized florets; halve larger florets to create flat surfaces for even roasting and easier topping.
- In a large mixing bowl, combine the olive oil, minced garlic, sea salt, paprika, and black pepper. Add the cauliflower florets and 1/4 cup of the grated Parmesan, then toss until evenly coated.
- Arrange the florets cut-side down on the prepared baking sheet in a single layer.
- Bake for about 15 minutes, until the undersides are golden brown and starting to crisp.
- Flip the florets, sprinkle with the remaining 1/4 cup Parmesan and the shredded mozzarella if using, then return to the oven and roast 6–10 more minutes until edges are golden and the cauliflower is fork-tender.
- Remove from the oven and transfer to a serving dish, scattering chopped parsley over the top if desired.
Equipment
- Baking Sheet
- Parchment Paper
- large mixing bowl
- Knife
- Cutting Board
- Measuring cups and spoons
Notes
- You can toss the cauliflower with oil and seasonings directly on the baking sheet to save time and cleanup.
- Cut florets to similar sizes for even roasting.
- Use low-moisture mozzarella for best melting without making the dish soggy.
- Parmesan can be divided as listed to brown on top and flavor during tossing.