Crispy Roasted Cauliflower
Roasting cauliflower brings out its natural, nutty sweetness. Make more than you think you need. It is terrific! Parmesan cheese adds a wonderful savory cheesy flavor, but you can skip for no-dairy or vegan diners.
Servings: 4
Calories: 127kcal
Equipment
- Baking parchment
Ingredients
- 1 large head of fresh cauliflower or two small heads
- 1 ½ -2 tablespoons extra virgin olive oil
- ½ teaspoon granulated garlic
- ¼ teaspoons sea salt
- ¼ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
Instructions
Prep the cauliflower
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Remove the green leaves and cut out the core. Break off large florets with your hands, then slice into approximately ½-inch-thick wedges. Some pieces will be uneven; that's fine.
Season and roast
- Arrange the cauliflower on the baking sheet, flat sides down. Drizzle with olive oil and season with salt, pepper, and granulated garlic. Roast for 22–25 minutes, until the top edges begin to brown and the undersides are golden.
Add Parmesan
- During the last 5–8 minutes of roasting, sprinkle with grated Parmesan and return to the oven until the cheese melts and turns golden and crisp. Serve hot.
Notes
Flavor variations: For a different twist, mix ½ teaspoon curry powder, smoked paprika, or cumin into the olive oil before tossing with the cauliflower. Add a pinch of red pepper flakes for heat, or finish with fresh parsley or chives. Substitute Pecorino Romano for Parmesan, or use nutritional yeast for a dairy-free option.
Nutrition
Calories: 127kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 318mg | Potassium: 646mg | Fiber: 4g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 101mg | Calcium: 102mg | Iron: 1mg