Garlic Parmesan Roasted 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 garlic parmesan roasted 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 garlic parmesan roasted 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!

Garlic Parmesan Roasted Cauliflower

Recipe by Maddie Saxey
0.0 from 0 votes
Servings

10

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

103

kcal

Ingredients

  • 35 oz cauliflower (one large head, or two small), chopped

  • 6 Tbsp unsalted butter, melted

  • 2 1/2 tsp minced garlic

  • 1 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 2 Tbsp fresh parsley, minced (or 2.5 tsp dried), plus more to garnish*

  • 1/2 cup freshly grated parmesan cheese, plus more to garnish*

Directions

  • 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!

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