Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Ensure all florets are evenly coated.
- Step 3: Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.
- Step 4: Sprinkle the grated Parmesan cheese evenly over the cauliflower florets.
- Step 5: Roast for 20-25 minutes, or until the cauliflower is tender and the Parmesan cheese is golden brown and crispy.
- Step 6: Remove from the oven and sprinkle with fresh parsley (if using). Serve immediately.
Notes
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheat, spread the cauliflower on a baking sheet and broil for a few minutes, watching carefully to prevent burning.
- This parmesan roasted cauliflower makes a delicious and easy side dish for roasted chicken or grilled steak.
- Don't overcrowd the baking sheet; roasting in batches ensures maximum crispiness for each floret.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American