I never used to give cauliflower much thought. It was just another vegetable that sat in the background, a bit like that quiet kid at school who surprises everyone at the talent show. But then I discovered the magic of roasting it, and wow, my world changed.
Think about this: crispy edges, a hint of garlic, and a generous dusting of Parmesan that melts into a delightful crust. It’s like a savory orchestra playing on your tongue.
This recipe came to me during a dinner party where my friend, who’s the kind of cook that could make even shoe leather taste gourmet, served it as an appetizer. The room went silent, a moment of collective culinary awe. So, naturally, I had to recreate it, and let me tell you, it’s like a warm hug on a plate.
Perfect for those days when you need a little comfort—without the calories of your typical comfort food. Give it a try; your taste buds will thank you, and who knows, you might just start a cauliflower revolution in your own kitchen.
Steps
- Begin by placing a large baking sheet on the center oven rack and preheat the oven to 450ºF. Cut a medium head of cauliflower into small florets and toss them in a large bowl with olive oil, paprika, salt, and black pepper.
- Spread the seasoned cauliflower florets in a single layer on the preheated baking sheet, ensuring they are not overcrowded. Roast them in the oven for 20 to 25 minutes, tossing once halfway through, until they are lightly charred and tender.
- Sprinkle the roasted cauliflower with minced garlic and grated Parmesan cheese, then return it to the oven for an additional 5 minutes. After removing from the oven, drizzle with lemon juice and garnish with chopped fresh parsley before serving.
Ingredients
- 1 medium head of cauliflower, cut into florets (approximately 8 cups)
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 3 garlic cloves, minced
- 2 to 3 tablespoons grated Parmesan cheese
- Juice of 1/2 lemon
- 2 tablespoons finely chopped fresh parsley
Nutritional Values
Calories: 560kcal | Carbohydrates: 34g | Protein: 16g | Fat: 44g | Sodium: 1920mg | Fiber: 12g | Sugar: 10g | Polyphenols: N/A | Riboflavin: N/A | Niacin: N/A | Magnesium: N/A
FAQ
- How do I achieve the crispiest roasted cauliflower?
- To get the crispiest florets, roast the cauliflower at a high temperature of 450ºF and ensure the baking sheet is preheated. This helps the cauliflower start cooking immediately upon contact, enhancing crispiness and caramelization.
- Can I make this recipe vegan?
- Yes, you can make the roasted cauliflower vegan by substituting nutritional yeast for Parmesan cheese. This will still provide a delicious umami flavor without using dairy.
- What are some serving suggestions for Garlic-Parmesan Roasted Cauliflower?
- This versatile dish can be served as a side or main course. Consider filling tortillas with the cauliflower for tacos, topping a hearty green salad, pairing with pearl couscous in a grain salad, or creating a cauliflower bowl with your preferred grains and sauces.
- How can I store and reheat leftovers?
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 5 days. To reheat and maintain crispiness, use an air fryer or a 350ºF oven. Microwaving is an option but may result in softer florets.
- Are there health benefits to eating cauliflower?
- Cauliflower is part of the cruciferous vegetable family, known for being high in fiber and low in calories, which can help with feeling full and satisfied. It also provides nutrients like riboflavin, niacin, and magnesium.
Tips
- Ensure Even Roasting: Cut the cauliflower into uniformly sized florets to promote even cooking. Aim for flat edges on the florets to maximize caramelization and achieve a delightful crispy texture.
- Adequate Use of Oil: Generously coat the florets with olive oil. This not only enhances the flavor but also prevents burning and encourages optimal browning, resulting in a deliciously crispy exterior.
- Avoid Overcrowding: Spread the cauliflower florets in a single layer on the baking sheet, ensuring they have enough space to roast rather than steam. Crowding the pan can lead to mushy cauliflower.
- High-Temperature Roasting: Set the oven to a high temperature of 450ºF and preheat the baking sheet. This ensures the cauliflower starts cooking immediately upon contact, achieving a perfectly roasted finish.
Equipment
- Parmesan Roasted Cauliflower recipe that you might not normally have at home and may need to buy:
- Large rimmed baking sheet