00743 11 40 C 11 55. 007431 69 40 69 C 47. High-heat baking caramelizes this vegetable and turns it into a delicacy. It’s roasted broccoli and cauliflower easy recipe too: The florets are tossed with olive oil, garlic, and parmesan, then baked until golden.
Oven-roasted cauliflower served on a white plate. One of the simplest and tastiest ways to cook cauliflower is to roast it in the oven. It’s so delicious, and we all love the cheesy topping. The cauliflower becomes so wonderfully creamy as it bakes! It’s a wonderful side dish that goes with so many meals. The exact measurements are included in the recipe card below.
Fresh cauliflower: I was surprised to learn that you can absolutely bake frozen cauliflower. But in this particular recipe, I use fresh. Olive oil: I love cooking with this delicious oil. It does have a relatively low smoke point, you can use melted butter instead.
Sea salt and black pepper: Freshly ground black pepper tastes best. Garlic powder: You can use fresh minced garlic instead. But I like the way the powder uniformly coats the cauliflower, and it also doesn’t burn as easily as minced garlic. Grated Parmesan: I think it’s best to use finely grated cheese, although coarsely shredded parmesan will work if that’s all you have. In fact, this is one of my easiest side dishes, which is why I make it so often. Scroll down to the recipe card for detailed instructions. You start by trimming the clean cauliflower and separating it into florets.
Try to keep the florets about the same size – use a knife to cut the bigger ones into smaller chunks. Next, place the cauliflower pieces in a rimmed baking dish large enough to fit them in a single layer without crowding them too much. Toss them with olive oil and spices. I use my hands to make sure all the pieces are well coated. Gently stir, sprinkle the florets with parmesan, and bake them for 10-15 more minutes. A photo collage showing the steps for roasting cauliflower florets in the oven. If you opt for the second option, you’ll probably find that some of the florets are quite large while the others are small.
It’s a good idea to cut the large ones so that they are all about the same size. But don’t wash it ahead of time. Wash it right before cooking and dry it well. I don’t use breadcrumbs in this recipe, and frankly, I don’t miss them. But really, this recipe is excellent with just the cheese. For crispy results, try to space the florets in the baking dish.
If the florets are too crowded in the pan, they will steam rather than roast and won’t come out crispy. VariationsI love this recipe as is and almost always make it as written. Use melted butter instead of olive oil. F oven, I like to serve it with a main dish that I can cook in the same oven.
Sometimes, rather than reheating the leftovers, I add them cold to a salad. Roasted cauliflower served on a white plate. I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? You can unsubscribe at any time. Cauliflower florets are tossed in olive oil, garlic, and parmesan, then oven-roasted until golden and creamy. Place the cauliflower florets in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9 X 13 rectangular baking dish.
Right in the pan, toss the cauliflower florets with the olive oil, salt, pepper, and garlic powder. Roast the cauliflower for 15 minutes. Gently stir the florets, sprinkle them with the parmesan, and continue baking until tender and golden, about 10-15 more minutes. NOTESFor crispy results, try to space the florets in the baking dish. ADD YOUR OWN NOTESClick here to add your own private notes.