Description
A simple and flavorful roasted cauliflower side dish coated in rich garlic butter, roasted until tender with crispy golden edges, and finished with fresh parsley and optional Parmesan cheese.
Ingredients
- 1 large head cauliflower, cut into florets
- 4 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the cauliflower florets in a large mixing bowl.
- In a small bowl, combine the melted butter, minced garlic, olive oil, salt, black pepper, and paprika.
- Pour the garlic butter mixture over the cauliflower and toss until evenly coated.
- Spread the cauliflower florets in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, flipping halfway through cooking, until the edges are golden brown and crispy.
- Remove from the oven and sprinkle with fresh parsley and Parmesan cheese before serving.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- Use smoked paprika for a deeper smoky flavor.
- Add red pepper flakes for a spicy kick.
- Lemon zest can be added after roasting for freshness.
- To make dairy-free, replace butter with a dairy-free alternative and omit Parmesan cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
