PARMESAN ROASTED CAULIFLOWER
Heat the oven to 425°F with a rack positioned in the bottom third. Line a baking sheet with parchment paper.
Divide the cauliflower into florets, then transfer to a large mixing bowl. Add the olive oil, then toss until the cauliflower is well coated with the oil. Add ⅓ c parmesan cheese, Italian seasoning, salt, and garlic powder. Toss well once again, until the florets are evenly coated with parmesan and seasonings.
Arrange the florets in an even layer on the prepared baking sheet, leaving a bit of room in between each piece.
Transfer to the oven and roast 30-35 minutes for small florets, or 40-45 minutes for larger florets. Remove the sheet from the oven once halfway through and flip the cauliflower to ensure even browning. The cauliflower is ready once the florets are golden brown and the stems are tender; you should be able to insert the tip of a paring knife into the stem and meet little resistance.
Remove from the oven and garnish with the remaining parmesan cheese and fresh herbs, if using. Serve warm, right away. Enjoy!
Make it spicy! Add up to 1 teaspoon crushed red pepper flakes.
Ingredients
Directions
Heat the oven to 425°F with a rack positioned in the bottom third. Line a baking sheet with parchment paper.
Divide the cauliflower into florets, then transfer to a large mixing bowl. Add the olive oil, then toss until the cauliflower is well coated with the oil. Add ⅓ c parmesan cheese, Italian seasoning, salt, and garlic powder. Toss well once again, until the florets are evenly coated with parmesan and seasonings.
Arrange the florets in an even layer on the prepared baking sheet, leaving a bit of room in between each piece.
Transfer to the oven and roast 30-35 minutes for small florets, or 40-45 minutes for larger florets. Remove the sheet from the oven once halfway through and flip the cauliflower to ensure even browning. The cauliflower is ready once the florets are golden brown and the stems are tender; you should be able to insert the tip of a paring knife into the stem and meet little resistance.
Remove from the oven and garnish with the remaining parmesan cheese and fresh herbs, if using. Serve warm, right away. Enjoy!
Make it spicy! Add up to 1 teaspoon crushed red pepper flakes.