Serves 8
71 cal · 35 min
Roasted Cauliflower with Parmesan
Recipe GLPRbd06478ca5e6e8
Tender roasted cauliflower florets seasoned with olive oil, salt, and pepper, then topped with melted Parmesan cheese. This simple yet flavorful side dish features golden-brown edges and a soft interior, perfect for pairing with any main course.
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Ingredients
1 medium cauliflower head
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Parmesan cheese
Directions
Preheat your oven to 450°F. Wash the cauliflower head under cool running water and pat dry with paper towels.
Remove the outer green leaves from the cauliflower head and discard them.
Cut the cauliflower into florets by removing them from the central stem. Aim for uniform-sized pieces, about 2 to 3 inches long, for even cooking.
In a large bowl, whisk together the olive oil, salt, and black pepper until combined.
Add the cauliflower florets to the oil mixture and toss gently until all pieces are evenly coated.
Spread the coated florets in a single layer on a large rimmed baking sheet.
Roast in the preheated oven for 15 to 20 minutes, stirring halfway through, until the florets begin to soften and the edges turn golden brown.
Remove the baking sheet from the oven and sprinkle the shredded Parmesan cheese evenly over the cauliflower.
Return to the oven and roast for an additional 5 to 10 minutes, until the cheese melts and turns light golden. Serve warm.
