Roasted Garlic Parmesan Cauliflower

It's so easy to overlook vegetables when cooking a meal. You have the main dish thought-out and prepped, and then decide you'd like a side of vegetables to round out a well-balanced meal! Well, I think it's important to have a side of veggies be just as delicious as the rest of the meal. This roasted garlic parmesan cauliflower does just that! It also pairs well with a variety of main dishes.

The flavors in this recipe are fairly simple--some garlic, butter, parsley, parmesan, plus some salt and pepper. I like keeping vegetable flavoring pretty simple because it's able to complement a larger variety of other dishes.

You could serve this roasted garlic parmesan cauliflower with my Barbecue Chicken Wraps or my Steak and Potato Foil Packets!

When making this recipe, I usually end up adding some extra parmesan and parsley at the end, but that's totally up to you! I also always prefer to buy a block of parmesan cheese and grate it myself. Pre-shredded/grated cheese is coated in preservatives that can change the melting process. It's a bigger issue when adding parmesan cheese to soups, but I still find that vegetables turn out better when roasted with fresh parmesan. That's a personal preference, but you can use whatever you have on hand!

Print Recipe

Roasted Garlic Parmesan Cauliflower

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Side Dishes

Servings: 10 servings

Calories: 103kcal

Ingredients

• 35 oz cauliflower (one large head, or two small), chopped
• 6 tablespoon unsalted butter, melted
• 2 ½ teaspoon minced garlic
• 1 ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoon fresh parsley, minced (or 2.5 teaspoon dried), plus more to garnish*
• ½ cup freshly grated parmesan cheese, plus more to garnish*

Instructions

• Preheat oven to 425° F. In a small bowl, whisk together butter, garlic, salt, black pepper, and parsley.
• After rinsing and cutting up the cauliflower, spray a cooking sheet with cooking spray. Spread out cauliflower evenly on the cooking sheet.
• Drizzle the butter mixture over the top of the cauliflower, and toss so that it is all evenly coated. Then top the cauliflower evenly with parmesan cheese.
• Place on the middle rack of the oven and cook for 25-30 minutes. If desired, top with extra parmesan and/or parsley. Enjoy!

Notes

*I usually end up using a little extra parsley after baking to add more flavor, but that's up to you. If you want the cauliflower to be extra cheesy, sprinkle on some extra parmesan.