Garlic Parmesan Roasted Cauliflower

30 mins
Serves 1
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Directions

  1. 1Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. 2Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  3. 3Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  4. 4In a large bowl, toss the cauliflower florets with olive oil, garlic (minced or powder), paprika, salt, and pepper until evenly coated.
  5. 5In a large bowl, toss the cauliflower florets with olive oil, garlic (minced or powder), paprika, salt, and pepper until evenly coated.
  6. 6In a large bowl, toss the cauliflower florets with olive oil, garlic (minced or powder), paprika, salt, and pepper until evenly coated.
  7. 7Toss in the Parmesan cheese (and breadcrumbs if using) to coat the florets thoroughly.
  8. 8Toss in the Parmesan cheese (and breadcrumbs if using) to coat the florets thoroughly.
  9. 9Toss in the Parmesan cheese (and breadcrumbs if using) to coat the florets thoroughly.
  10. 10Spread the cauliflower in a single layer on the prepared baking sheet.
  11. 11Spread the cauliflower in a single layer on the prepared baking sheet.
  12. 12Spread the cauliflower in a single layer on the prepared baking sheet.
  13. 13Bake for 20–30 minutes, flipping the florets halfway through, until they are tender and have deep golden-brown, crispy edges.
  14. 14Bake for 20–30 minutes, flipping the florets halfway through, until they are tender and have deep golden-brown, crispy edges.
  15. 15Bake for 20–30 minutes, flipping the florets halfway through, until they are tender and have deep golden-brown, crispy edges.
  16. 16Garnish with fresh parsley and serve immediately with your favorite creamy dip.
  17. 17Garnish with fresh parsley and serve immediately with your favorite creamy dip.
  18. 18Garnish with fresh parsley and serve immediately with your favorite creamy dip.

Ingredients

  • 1 large head of cauliflower, cut into bite-sized florets
  • 1 large head of cauliflower, cut into bite-sized florets
  • 1 large head of cauliflower, cut into bite-sized florets
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil

Equipment

large baking sheetparchment paperlarge bowl

Tips

  • Avoid overcrowding to ensure they get crispy rather than steaming.