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Easy • Sides

Crispy Garlic Parmesan Cauliflower

Roasted cauliflower florets are coated in a savory garlic-Parmesan crust for an irresistible side dish.

Prep
10 min
Cook
25 min
Servings
4
Level
Easy
Crispy Garlic Parmesan Cauliflower

Get ready to turn cauliflower skeptics into believers! This Crispy Garlic Parmesan Cauliflower is so much more than just a vegetable side – it's a flavor explosion. Roasting gives the cauliflower a delightful tenderness with crispy edges, while the garlic and Parmesan create a savory, addictive crust. Prepare to be amazed!

Ingredients

Yield: 4 servings

Main

  • 1 large head cauliflower, cut into 1-inch florets
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Serving (Optional)

  • Lemon wedges

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, toss the cauliflower florets with olive oil, minced garlic, salt, and pepper until evenly coated.

  3. Step 3

    Spread the cauliflower in a single layer on the prepared baking sheet. Ensure there's enough space between florets to allow them to roast and crisp, rather than steam. If necessary, use two baking sheets.

  4. Step 4

    Roast for 15 minutes. Remove from oven, sprinkle generously with Parmesan cheese, and toss gently to coat.

  5. Step 5

    Return to the oven and continue roasting for another 10-15 minutes, or until the cauliflower is tender and deeply golden brown with crispy edges. Keep an eye on it to prevent burning.

  6. Step 6

    Remove from oven, garnish with fresh parsley if using, and serve immediately with lemon wedges for squeezing.

Tips

  • For extra crispiness, make sure your cauliflower is completely dry before tossing with oil and seasonings.
  • If you don't have fresh garlic, use 1 teaspoon of garlic powder instead, mixing it in with the salt and pepper.
  • This recipe also works great with broccoli! Adjust cooking time if florets are smaller.

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