Description
This Roasted Cauliflower recipe features tender cauliflower florets seasoned with a flavorful blend of garlic, smoked paprika, and crushed red pepper flakes, then topped with melted Parmesan cheese. Perfect as a delicious side dish, it offers a delightful balance of smoky, spicy, and cheesy notes, all roasted to caramelized perfection in the oven.
Ingredients
Scale
Vegetables
- 1 large head cauliflower (about 2 pounds), cut into small florets (about 8 cups)
Seasonings
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
Cheese
- ⅔ cup freshly grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and position a rack in the center of the oven to ensure even roasting.
- Prepare Cauliflower: In a large bowl, toss the cauliflower florets with the extra-virgin olive oil until they are evenly coated. Make sure each piece is covered in oil to promote browning.
- Season the Cauliflower: Spread the oiled cauliflower evenly in a single layer on a large rimmed baking sheet, ensuring the florets do not overlap. Sprinkle with kosher salt, garlic powder, smoked paprika, and crushed red pepper flakes evenly over the cauliflower.
- First Roasting: Roast the cauliflower in the preheated oven for 20 minutes to start caramelizing the edges and softening the florets.
- Flip Cauliflower: After 20 minutes, remove the baking sheet from the oven and flip the cauliflower pieces gently with a spatula, helping them brown evenly on all sides.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 10 minutes until the cauliflower is fork-tender and the edges are golden brown and caramelized.
- Add Parmesan Cheese: Remove the cauliflower from the oven again, evenly sprinkle the freshly grated Parmesan cheese over the top of the roasted florets.
- Final Roasting: Place the baking sheet back into the oven and roast for another 5 minutes, or until the Parmesan is melted and golden brown.
- Serve: Transfer the roasted cauliflower to a serving platter and serve warm as a savory side dish or appetizer.
Notes
- For extra crispiness, ensure the cauliflower pieces are spread out and not crowded on the baking sheet.
- You can substitute Parmesan with a vegetarian hard cheese if preferred.
- Adjust the crushed red pepper flakes quantity based on your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 cup (about 133g)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
