Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional, for color)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Rinse and thoroughly dry the cauliflower florets.
- In a large bowl, toss the cauliflower with olive oil, garlic powder, paprika, salt, and black pepper until well coated.
- Arrange the seasoned cauliflower evenly on the prepared baking sheet, ensuring they are not crowded.
- Roast in the oven for 20-25 minutes, flipping halfway, until golden brown and crispy around the edges.
- Sprinkle the grated Parmesan over the hot cauliflower, then return to the oven for 3-5 minutes until the cheese melts and forms a crispy crust.
- Transfer to a serving platter, garnish with chopped parsley, and serve hot for maximum crunch and flavor.
Notes
- Use fresh cauliflower for the best crispiness; thaw frozen cauliflower and drain excess moisture before roasting.
- For vegan variation, substitute Parmesan with nutritional yeast or a plant-based cheese.
- Ensure florets are evenly spaced on the baking sheet to maximize crispiness.
- Reheat leftovers at 400°F (200°C) for about 10 minutes to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg