Description
Crispy, golden roasted cauliflower tossed with olive oil, garlic, parmesan, and simple seasonings for an easy, flavorful side dish.
Ingredients
- 1 large cauliflower head, cut into florets (about 4–5 cups)
- 3 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Place the cauliflower florets in a large bowl and drizzle with olive oil.
- Add the minced garlic, salt, black pepper, paprika, oregano, and red pepper flakes, then toss well to coat evenly.
- Sprinkle the parmesan cheese over the cauliflower and mix again so each floret is coated.
- Spread the cauliflower in a single layer on the prepared baking sheet without overcrowding.
- Roast for 25–30 minutes, turning once halfway through, until golden brown and crispy on the edges.
- Serve immediately while hot and flavorful.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- You can add a squeeze of lemon juice after roasting for a fresh finish.
- Mixing in breadcrumbs with the parmesan adds extra crunch.
- Italian seasoning can be used instead of oregano.
- For more heat, increase the red pepper flakes or add chili powder.
- Frozen cauliflower can be used if thawed and dried well first.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 8–10 minutes for the best texture.
Nutrition
- Serving Size: 1 serving (about 1 to 1 1/4 cups)
- Calories: 172
- Sugar: 3g
- Sodium: 809mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 9mg
