Garlic Roasted Cauliflower
If there is one vegetable that I will preach about until the end of time, it’s cauliflower. Versatile, nutritious, and delicious, cauliflower is just one of those vegetables that can adapt to almost any dish, any flavor, any cuisine, but my favorite way to prepare it is by roasting it with garlic, parmesan, and lemon. Garlic-roasted cauliflower is the side dish that will go with anything - trust me, I’ve tried. Whether you enjoy it as the main star of a veggie bowl or as an accompaniment to a hearty pot roast, this recipe will only enhance the meal.
When you roast cauliflower, it transforms into something truly special. The high temperature brings out the natural sweetness, and the edges turn overwhelmingly crispy, in a good way! And when you toss it with a few bright spices and garlic, every bite is infused with that savory, piquant flavor that can be downright addictive. So if you are looking for a side dish that checks all your boxes — easy, healthy, and delicious — then look no further than this garlic-roasted cauliflower recipe!
Ingredients:
1 large head of cauliflower, cut into 1-inch-sized florets
3-4 tbsp parmesan cheese grated
zest and juice of 1/2 lemon
Handful of finely chopped parsley
3 large garlic cloves, finely minced
2 tsp paprika
Salt & Pepper
2 tbsp olive oil
Instructions:
Preheat a large baking sheet on the bottom rack of the oven to 425 F. Cut the cauliflower into even-sized florets and add to a large bowl along with olive oil, paprika, salt & pepper. Toss until evenly coated.
Empty the cauliflower onto the preheated baking sheet and make sure that it is not overcrowded. Roast for 25-30 minutes, tossing halfway through, until crispy and tender.
Sprinkle parmesan cheese and garlic overtop and place back into the oven for about 5 more minutes. Squeeze lemon juice overtop, garnish with parsley and lemon zest, and enjoy!
