Description

This Garlic-Parmesan Roasted Cauliflower is the ultimate side dish — simple ingredients, bold flavor, and a perfect match for any main course. Even veggie skeptics will be won over!

Ingredients

1 medium cauliflower, broken into florets (yields about 8 cups)
3 tablespoons extra-virgin olive oil
1 ½ teaspoons paprika
¾ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
3 garlic cloves, finely minced
2 to 3 tablespoons grated Parmesan
Juice from half a lemon
2 tablespoons fresh parsley, finely chopped

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Instructions

Preheat the oven to 450ºF and place a large rimmed baking sheet on the center rack to heat.

Cut the cauliflower into small florets and place them in a large bowl. Drizzle with olive oil and sprinkle with paprika, salt, and black pepper. Toss well to coat evenly.

Carefully spread the cauliflower onto the hot baking sheet in a single layer, making sure not to overcrowd. Roast for 20 to 25 minutes, tossing halfway through, until the florets are tender and slightly charred.

Sprinkle the roasted cauliflower with Parmesan and minced garlic, then return to the oven for another 5 minutes.

Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Toss gently and serve warm.

Notes

Store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat: For best results and to bring back the cauliflower’s crispness, reheat in an air fryer or in a 350ºF oven until warmed through. You can also use a microwave, though the texture will be softer.