Description

This Garlic-Parmesan Roasted Cauliflower recipe offers a deliciously crispy and flavorful vegetable side dish. Tender cauliflower florets are tossed with olive oil, garlic, oregano, and smoked paprika, then roasted until golden and topped with melted Parmesan cheese. It’s a simple yet satisfying way to elevate cauliflower with savory, cheesy notes and a hint of freshness from parsley and lemon.

Ingredients

Scale

Cauliflower

1 large head of cauliflower, cut into florets

Seasoning & Oil

3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional)
Salt and freshly ground black pepper, to taste

Cheese & Garnish

1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional, for garnish)
Lemon wedges (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Toss Cauliflower with Seasoning: In a large bowl, combine cauliflower florets with olive oil, minced garlic, dried oregano, smoked paprika if using, salt, and freshly ground black pepper. Toss thoroughly to ensure every floret is evenly coated in the mixture.
Roast Cauliflower: Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping the florets halfway through to promote even browning, until cauliflower is tender and golden brown.
Add Parmesan and Roast Again: Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the roasted cauliflower. Gently toss to coat the florets evenly with cheese, then return to the oven for an additional 5 minutes, allowing the cheese to melt and become crispy.
Garnish and Serve: Remove the cauliflower from the oven and garnish with chopped fresh parsley and a squeeze of lemon juice if desired. Serve immediately to enjoy the warm, crispy texture and rich garlic-Parmesan flavors.

Notes

For extra crispiness, ensure the cauliflower florets are spread out in a single layer without overcrowding.
Smoked paprika adds a subtle smoky depth but can be omitted if preferred.
Use freshly grated Parmesan cheese for the best melting texture and flavor.
Roasted cauliflower tastes great as a side dish or tossed into salads and grain bowls.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.