Garlic Parmesan Roasted Cauliflower
Cauliflower florets roast with olive oil, garlic, Parmesan, and parsley for a savory, crisp-edged vegetable side.
Prep 15 min · Cook 45 min · Total 1 hr · Makes 4 servings
Ingredients
- 1 head cauliflower
- 2 Tbsp olive oil
- 1/4 cup + 2 Tbsp grated parmesan
- 1/2 Tbsp minced garlic
- 1/2 bunch fresh parsley
- To taste salt and pepper
Directions
- Heat the oven to 400 degrees. Pull away the cauliflower’s outer leaves. Slice the head in 1/2, then cut those pieces into quarters. Trim the core from each quarter, and use your hands or a knife to separate everything into bite sized florets. Rinse the florets thoroughly under running water.
- In a large bowl, stir together the olive oil, minced garlic, and 1/4 cup of grated parmesan. Add the cauliflower, then toss and turn it until the garlic-cheese mixture clings to the florets.
- Pour the coated florets onto a baking sheet lined with foil for easier cleanup, and spread them in a single layer. Season with salt and pepper. Roast at 400 degrees for 45 minutes, stirring briefly every 15 minutes. When there are 15 minutes left, scatter the remaining 2 Tbsp of parmesan over the cauliflower.
- While the cauliflower cooks, rinse the parsley, shake off the water, and chop it roughly. Once the roasting is done, finish the cauliflower with the parsley.