Parmesan Roasted Cauliflower
HB-9101 · Hand-built original · American
Cauliflower florets tossed with olive oil, garlic, sea salt, paprika, pepper and Parmesan, roasted cut-side down, flipped, and finished under more Parmesan and mozzarella until golden and crisp.
AmericanDessertGluten-freeEgg-free
Main ingredient: cauliflower
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 1/2 tsp fine sea salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 cup shredded mozzarella (optional)
- fresh chopped parsley (optional)
Method
- Heat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the cauliflower florets in a large bowl with the olive oil, garlic, sea salt, paprika, pepper and half of the Parmesan.
- Spread the florets on the baking sheet cut-side down.
- Roast for 15 minutes, then flip the florets over.
- Sprinkle the remaining Parmesan, and the mozzarella if you are using it, over the florets and roast for a further 6 to 10 minutes, until golden and crispy.
- Serve the cauliflower hot, garnished with chopped parsley if you are using it and scooping up the crispy cheese bits from the pan.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).