Description
Crispy on the outside and tender on the inside, this Parmesan Roasted Cauliflower is a simple yet flavorful side dish. Infused with garlic, olive oil, and warm spices, then topped with Parmesan and optional mozzarella, it’s equally perfect as a snack or healthy accompaniment.
Ingredients
- 1 medium head cauliflower, cored and cut into florets
- 1/4 cup extra virgin olive oil
- 1/2 cup finely grated Parmesan cheese, divided
- 2 garlic cloves, finely minced
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- 1 cup shredded low-moisture part-skim mozzarella cheese (optional)
- Fresh parsley, finely chopped (optional garnish)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Slice cauliflower into evenly sized florets, halving larger ones for even roasting.
- In a large bowl or directly on the baking sheet, toss cauliflower with olive oil, salt, paprika, pepper, garlic, and 1/4 cup Parmesan cheese until well coated.
- Arrange florets cut-side down on the baking sheet. Roast for 15 minutes until the bottoms are golden.
- Flip florets, sprinkle with remaining Parmesan and optional mozzarella, and roast an additional 6–10 minutes until tender and browned.
- Garnish with chopped parsley if desired and serve warm, scooping up any crispy cheese bits from the pan.
Notes
- Halving large florets helps achieve even browning and roasting.
- Mozzarella is optional but adds gooey texture and more savory flavor.
- Serve with a dipping sauce like ranch or marinara for extra flavor.
- Leftovers reheat well in the oven or air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
