Garlic-Parmesan Roasted Cauliflower
Simple yet flavorful, this Garlic-Parmesan Roasted Cauliflower requires minimal ingredients and delivers big, savory taste. Roasting brings out sweet, caramelized edges while garlic, lemon, and Parmesan add bright, savory notes—an easy side that complements any main dish.
Equipment
- Rimmed baking sheet
Ingredients
- 1 medium head cauliflower cut into florets (about 8 cups)
- 3 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. paprika
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3 cloves garlic minced
- 2 to 3 Tbsp. grated Parmesan cheese
- 1/2 lemon lemon juice of
- 2 Tbsp. fresh parsley finely chopped
Instructions
- Place a large rimmed baking sheet on the oven’s center rack and preheat the oven to 450°F.
- Trim and break the cauliflower into small florets, then transfer them to a roomy bowl.
- Drizzle the florets with the olive oil and toss with paprika, kosher salt, and cracked black pepper until evenly coated.
- Spread the cauliflower in a single layer on the heated baking sheet, making sure pieces aren’t crowded, and roast for 20 to 25 minutes, turning once halfway through, until tender and slightly browned at the edges.
- Remove the pan briefly, scatter the minced garlic and grated Parmesan over the florets, and return to the oven for about 5 minutes to melt and bloom the flavors.
- Finish by squeezing the lemon juice over the roasted cauliflower, tossing with the chopped parsley, and serve warm.