Description
This delicious baked cauliflower recipe features tender florets seasoned with garlic powder, paprika, salt, and pepper, then roasted to golden perfection and topped with savory Parmesan cheese and fresh parsley. It’s a healthy and flavorful side dish that’s quick to prepare and perfect for any meal.
Ingredients
Scale
Cauliflower and Seasoning
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the cauliflower perfectly.
- Prepare Cauliflower: Place the cauliflower florets into a large bowl. Drizzle with olive oil and toss well to coat each floret evenly with oil for better roasting.
- Season the Florets: Sprinkle garlic powder, paprika, salt, and pepper over the oiled cauliflower. Toss again to ensure the spices are distributed evenly across all the florets.
- Roast the Cauliflower: Spread the seasoned cauliflower in a single layer on a baking sheet. Place it in the preheated oven and bake for 25-30 minutes, stirring halfway through to promote even cooking, until the cauliflower is tender and edges turn a nice golden brown.
- Add Parmesan: Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan cheese over the hot cauliflower so it melts slightly, adding a savory, cheesy flavor.
- Garnish and Serve: Finally, garnish the baked cauliflower with freshly chopped parsley for a pop of color and freshness before serving.
Notes
- You can substitute Parmesan with a vegan cheese alternative to make this recipe vegan-friendly.
- For extra crispiness, spread the florets in a single layer without overcrowding on the baking sheet.
- Feel free to add a squeeze of lemon juice before serving for added brightness.
- This dish pairs well with grilled meats or can be served as a vegetarian main with a grain side.
