Craving a crispy and caramelized side dish in 40 minutes or less? Look no further than this easy Roasted Cauliflower recipe – perfect for busy weeknights!
While childhood me might have enjoyed cauliflower drowning in Velveeta cheese, roasting it brings out its true potential: crispy edges and tender insides.
While Velveeta remains a nostalgic holiday indulgence, for everyday roasting, lemon and Parmesan cheese create a light, clean flavor that complements the natural sweetness and caramelization brought out by high heat in cauliflower.
Cauliflower:When selecting your cauliflower, choose a bright off-white head that’s firm and heavy, with no brown discoloration, and cut the florets into uniform pieces for even cooking.
Lemon:For the brightest lemon flavor, zest about 1 teaspoon from the lemon before squeezing, then add the zest to the juice.
Parmesan:In place of Romano, any hard, aged cheese like Parmesan, grated Asiago, pecorino, or another variety will work well.
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Step-by-step instructions for Roasted coulflower With parmesan
1.For easy cleanup, line a large rimmed baking pan with foil while preheating your oven to 400 degrees and adjusting an oven rack to the middle position. Then, in a large bowl, toss cauliflower with extra virgin olive oil, garlic, lemon juice, and salt and pepper (at least ½ teaspoon salt and ¼ teaspoon pepper, but feel free to add more to your taste).
2.Arrange the cut sides (flat sides) of your vegetables down on a prepared baking sheet and roast for 35 to 40 minutes, or until tender-crisp and browned around the edges.
3.Take the dish out of the oven, sprinkle with Parmesan cheese, toss to coat everything, then return it to bake until the cheese melts, about 1 to 2 minutes more.
Recipe tips and variations
Yield: This recipe approximately makes 8 servings.
Storage: Store leftovers in an airtight container for up to 4 to 5 days.
Make ahead: You can chop the cauliflower up to 3 days ahead of time, then store it covered in the refrigerator until ready to roast.
High temperature method: While I love roasting every vegetable at 400 degrees and simply adjusting the baking time based on doneness cues, remember the “Fahrenheit 451” rule: just like books burn at 451 degrees, so does parchment paper!
Crowd control: Even though crowded vegetables steam each other preventing them from getting toasty, it’s the direct contact with the hot baking sheet that gives your roasted broccoli those brown, crunchy bits.
Fresh herbs: For the best flavor, toss your broccoli with sturdy herbs like thyme or rosemary before roasting, and add tender herbs like parsley, basil, or chives after roasting.
Coulflower Gratin: With its creamy garlic Alfredo sauce that turns even picky eaters into veggie fans, this easy vegetable casserole is a sure winner.
Buffalo dip: Craving a spicy twist on wings? Whip up this hot, cheesy, and delicious 10-minute Cauliflower Buffalo Dip – a vegetarian take on the classic!
Leftovers: Give your leftovers a second life: reheat them as a cheesy side or enjoy them cold in a salad with greens, quinoa, eggs, raisins, and a red wine vinaigrette.
Frequently Asked Questions Answers
what is my rosted cauliflower mushy?
Crowded vegetables create steam which leads to mush; Give your veggies some breathing room! Also, any surface directly in contact with the baking sheet leads to those brown, crunchy bits.
Are you roast frozen cauliflower?
For perfectly crispy roasted cauliflower, skip thawing and toss those frozen florets straight from the bag into a hot 450°F oven – the key is to avoid them softening up first!
This easy Roasted Cauliflower recipe delivers crispy, caramelized florets in 40 minutes or less, making it a perfect and delicious weeknight side dish.
Ingredients
Scale
2poundscauliflower florets
1/4cup olive oil
4clovesgarlicminced
2tablespoonsfresh lemon juicefrom 1 lemon
Salt and freshly ground black pepper
1/4cupshredded Parmesan cheese
Instructions
For easy cleanup, line a large rimmed baking sheet with foil and preheat the oven to 400 degrees with a rack in the middle position.
In a large bowl, toss cauliflower with olive oil, garlic, lemon juice, and salt and pepper (I usually go for at least ½ teaspoon salt and ¼ teaspoon pepper, but sometimes add a little more).
Transfer the cauliflower mixture to the prepared baking sheet and roast for 35 to 40 minutes, or until the florets are tender-crisp and browned around the edges.
Briefly remove the roasted cauliflower from the oven, sprinkle with Parmesan cheese and toss to coat, then return it to bake for 1-2 more minutes until the cheese is melted and bubbly.
Notes
Cauliflower:Choose a cauliflower head that’s bright off-white, firm, and heavy, with no brown spots or mushy patches, then cut its florets into uniform pieces for even cooking.
Lemon:For a brighter citrus flavor, zest 1 teaspoon from the lemon before juicing and add it along with the lemon juice.
Parmesan:In place of Romano, any hard, aged cheese like Parmesan, grated Asiago, pecorino, or Romano will work well.
Yield: This recipe approximately makes 8 servings.
Storage: Store leftovers in an airtight container for up to 4 to 5 days.