Roasted Cauliflower Recipe
This easy, healthy, vegetarian Roasted Cauliflower Recipe turns humble florets into a garlicky, Parmesan-kissed side dish you’ll crave any night of the week.
Ingredients
- 1 medium head cauliflower cut into even florets
- 2 tablespoons extra-virgin olive oil sub avocado oil for high-heat stability
- 3 cloves garlic minced (use roasted garlic for extra sweetness)
- 1/4 cup grated Parmesan cheese sub nutritional yeast for a vegan twist
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest optional; brightens flavors
- 1 tablespoon chopped fresh parsley or chives for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat—this helps you avoid adding extra oil and makes cleanup a breeze.
- Spread cauliflower florets on a clean kitchen towel and pat completely dry. Toss them in a large bowl with olive oil, garlic, salt, and pepper.
- Give each floret some breathing room on the sheet pan. Crowding leads to steam, and then you miss that lovely browned texture.
- Slide the pan into the hot oven and roast for 20 minutes. At the halfway mark (10 minutes in), use a spatula to gently flip the florets so they brown evenly on all sides.
- In the last 2 minutes of roasting, sprinkle the grated Parmesan over the cauliflower. It’ll melt and turn golden.
- Transfer to a serving dish, zest a bit of lemon over the top, and scatter chopped parsley or chives. Serve immediately while the edges are crisp.
Notes
• I learned that crowding the pan was my biggest misstep—once I spaced them out, golden bits appeared. • For an extra-rich flavor, I sometimes swap half the olive oil for melted ghee. • Pro tip: if your garlic browns too fast, toss it in after the first 10 minutes of roasting. • Nutritional data (per serving): approx. 150 calories, 8g fat, 6g protein, 5g fiber, 8g net carbs.
Nutrition
Calories: 150kcal
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