Description
This Roasted Cauliflower recipe features tender, caramelized cauliflower florets seasoned with garlic, smoked paprika, and a touch of red pepper flakes, all roasted to perfection and topped with melted Parmesan cheese. It’s a simple, flavorful side dish that pairs well with any meal and is sure to please both vegetable lovers and skeptics alike.
Ingredients
Units
Scale
Vegetables
- 1 large head cauliflower (about 2 pounds), cut into small florets (about 8 cups)
Seasonings
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
Cheese
- 2/3 cup freshly grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and position a rack in the center to ensure even roasting.
- Prepare Ingredients: In prep bowls, combine raw cauliflower florets, olive oil, kosher salt, garlic powder, smoked paprika, and crushed red pepper flakes, ensuring the seasonings are ready for tossing.
- Toss Cauliflower: On a large rimmed baking sheet, toss the cauliflower florets with olive oil until they are evenly coated. Then spread them in a single layer without overlapping to promote even roasting.
- Season: Evenly sprinkle the seasoned cauliflower with kosher salt, garlic powder, smoked paprika, and crushed red pepper flakes for balanced flavor.
- First Roast: Roast the cauliflower in the preheated oven for 20 minutes to begin caramelizing the edges and tenderizing the florets.
- Flip Cauliflower: Remove the pan and carefully flip the florets using a spatula to ensure all sides roast evenly, then return the tray to the oven.
- Second Roast: Continue roasting for an additional 10 minutes until the cauliflower edges are nicely browned and the florets are fork-tender.
- Add Parmesan: Remove the baking sheet from the oven and evenly sprinkle the freshly grated Parmesan cheese over the top of the roasted cauliflower.
- Final Roast: Return the cauliflower to the oven and roast for about 5 more minutes until the Parmesan melts and turns a golden brown.
- Serve: Transfer the roasted cauliflower to a serving platter and serve warm as a delicious side dish.
Notes
- Make sure the cauliflower florets are cut into uniform pieces to ensure even roasting.
- Use freshly grated Parmesan for better melting and flavor rather than pre-grated cheese.
- Adjust crushed red pepper flakes according to your spice preference or omit for a milder dish.
- If you prefer a crisper texture, roast for an additional 5 minutes but monitor closely to prevent burning.
- This recipe can be easily doubled for larger gatherings using multiple baking sheets.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
