Description
A quick and easy side dish featuring roasted cauliflower tossed with garlic, Parmesan, and a squeeze of lemon, perfect for busy nights.
Ingredients
Main Ingredients
- 1 medium head cauliflower, cut into florets (about 8 cups)
- 3 Tbsp. extra-virgin olive oil
- 1.5 tsp. paprika
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3 cloves garlic, minced
- 2 to 3 Tbsp. grated Parmesan cheese
- 1/2 whole lemon, juiced
- 2 Tbsp. finely chopped fresh parsley
Instructions
Preparation
- Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.
- Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
Roasting
- Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender.
- Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes.
Finishing Touches
- Spritz lemon juice overtop and garnish with fresh parsley; toss and serve.
Notes
Let leftovers cool to room temperature first. Store in an airtight container in the fridge for up to 4 days. Reheat in a 375 degree oven for 8 to 12 minutes to bring back some crispness. You can freeze roasted cauliflower, though the texture changes. Use within 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable
- Cuisine: American