Side
Parmesan Roasted Cauliflower
Cauliflower roasted until nutty and golden, with a crisp Parmesan finish.
⏱ 38 min (10 min prep, 28 min cooking)
🍽 Serves 4 · about 3/4 cup
kid friendlybudget
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Cauliflower
- 1 head Cauliflower, cut in bite-size florets
- 3 tbsp Olive oil
- ½ tsp Garlic powder
- ½ tsp Table salt
- ¼ tsp Ground black pepper
- ⅓ cup Grated Parmesan, grated
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet.
- Heat the oven to 425°F.
- Toss the cauliflower with the oil, garlic powder, salt and pepper on a baking sheet and spread in one layer.
- Roast 20 minutes, stirring once, until browned underneath.
- Sprinkle with the Parmesan and roast 5 to 8 minutes more, until the cheese is golden.
Make aheadCut the florets up to 3 days ahead. Leftovers keep 4 days in the fridge.
↺ LeftoversChop into pasta with olive oil, or warm in a skillet and add to scrambled eggs.
🧒 With kidsCall them cheesy trees. Small florets get the crispiest edges.
Dairy-free swapSkip the Parmesan and add 1/2 teaspoon smoked paprika.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.