Description
This recipe for The Best Roasted Cauliflower delivers a crispy, flavorful side dish that is simple to prepare and perfect for any meal. Roasting the cauliflower with garlic, olive oil, and smoked paprika brings out its natural sweetness and creates a beautifully caramelized texture. Topped with lemon juice, melted garlic butter, parmesan cheese, and fresh parsley, this dish is both delicious and elegant.
Ingredients
Scale
Main Ingredients
- 1 large head cauliflower, about 7–8 cups, cut into florets
- 3 tablespoons light olive oil or any oil with a high smoke point
- 1 teaspoon kosher salt (use half if using table salt)
- 1 teaspoon garlic granules or powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly cracked pepper
For Roasting
- 2–3 cloves garlic, smashed, for the roasting pan
Finishing Ingredients
- 2 tablespoons butter
- 2 cloves garlic, smashed, for melting with butter
- 1/2 lemon, juiced
- 1/4 cup parmesan cheese, to taste
- 2 tablespoons parsley, finely chopped (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it is hot enough to roast the cauliflower to a golden crisp.
- Prepare the cauliflower: Cut the cauliflower head into bite-sized florets and pat them dry thoroughly to remove any moisture, which helps achieve crispiness.
- Season the cauliflower: Place the cauliflower florets in a large bowl, drizzle with the light olive oil, and sprinkle with kosher salt, garlic granules, smoked paprika, and freshly cracked pepper. Toss well to coat all pieces evenly.
- Prepare the roasting pan: Place the smashed garlic cloves evenly on the bottom of a large roasting pan or sheet, then spread the seasoned cauliflower florets on top in a single layer for even roasting.
- Roast the cauliflower: Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the cauliflower is golden brown and crispy on the edges.
- Melt the garlic butter: While the cauliflower roasts, melt the butter in a small saucepan over low heat along with the smashed garlic cloves. Cook gently until the garlic infuses the butter for 2-3 minutes, then remove the garlic cloves from the butter.
- Add finishing touches: Remove the roasted cauliflower from the oven, drizzle with the garlic butter, squeeze the fresh lemon juice over, and toss gently to combine.
- Serve with toppings: Transfer the cauliflower to a serving dish and sprinkle with parmesan cheese and finely chopped parsley if using. Serve immediately to enjoy the crispy texture.
Notes
- Ensure the cauliflower is dry before roasting to get the best crispiness.
- You can substitute parmesan cheese with nutritional yeast for a vegan version.
- Adjust the seasoning to your preference by adding chili flakes for a spicy kick.
- Use a high smoke point oil like avocado or grapeseed oil if you prefer over olive oil.
- Roasting time may vary depending on your oven; keep an eye on the cauliflower to avoid burning.
Keywords: roasted cauliflower, crispy cauliflower, garlic roasted cauliflower, parmesan cauliflower, easy side dish, healthy vegetables