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Roasted cauliflower florets with crispy edges and Parmesan cheese
Print Recipe

Roasted Cauliflower

Crispy roasted cauliflower with garlic, paprika, Parmesan, and lemon. Easy vegetable side dish.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 cauliflower head
  • 4-5 cloves garlic rough chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 400°F.
  • Wash the cauliflower and cut it into bite-sized florets.
  • Place the florets into a 13x9 baking dish.
  • Sprinkle the garlic, lemon juice, paprika, salt and pepper over the cauliflower.
  • Drizzle the olive oil over the top of the florets and toss to fully coat.
  • Place the pan in the oven and cook for 30-35 minutes until the tips of the cauliflower start to brown.
  • When tips start to brown, test the cauliflower with a knife or fork for doneness.
  • If cauliflower is not done but browning too much, cover with aluminum foil and cook for another 5 minutes.
  • When fully cooked, remove from oven and cover with shredded Parmesan cheese.
  • Serve family style with your favorite main dish.

Notes

The key to this recipe is getting the cauliflower florets nicely browned and caramelized on the tips while keeping them tender inside. Watch for browning to avoid burning. Use freshly grated Parmesan for best flavor.