Rekindle your love affair for the humble white florets with Roasted Garlic Cauliflower—all it takes is some time in the oven and a sprinkle of Parmesan.
These days, it seems like cauliflower gets added to everything. It’s extremely versatile and has a mild flavor, so it lends itself to myriad uses, from pizza crust to tater tots. It can even take on the role of rice! Practically every carb can be replaced with cauliflower. And it even does a good job at replacing steak! What a time to be alive.
But when was the last time you ate cauliflower that was actually shaped like cauliflower? Can we appreciate this vegetable in all its natural splendor for a moment and give it the spotlight it deserves?
I think cauliflower tastes the loveliest when it’s oven-roasted with simple flavor combinations. This roasted garlic cauliflower recipe is top-notch because it does exactly that. After the cauliflower is cut into bite-sized florets, I add garlic, olive oil, salt, and pepper, then roast it for a bit. Shortly before the end of the cooking time, I add some Parmesan cheese for zesty goodness. The result is a testament to the versatility of cauliflower—while it can play understudy to so many other ingredients, it shines in all its simplicity.
Is This Roasted Garlic Cauliflower Healthy?
Yes! Cauliflower is high in fiber, vitamins C and K (and lots of B vitamins, too), and minerals like potassium and magnesium. All the while, it’s low in carbs and calories, which is part of why it’s so favored for carb replacement. The olive oil it’s roasted in brings a dose of healthy fats, and the other prominent ingredient—the Parmesan—contains protein and calcium.
This dish is suitable for low-carb, keto, vegetarian, Mediterranean, and gluten-free diets. If you remove or replace the cheese with a plant-based substitute, this recipe can be vegan!
Tips & Tricks To Making Perfect Roasted Garlic Cauliflower
If you’re not familiar with roasting cruciferous vegetables, don’t worry. Use the following tips, and you’ll be roasting perfect cauliflower every time.
- The amounts of the ingredients aren’t etched in stone, so add them in small doses and taste. Want more cheese? Add it.
- Use a casserole dish if you don’t have a baking pan handy.
- Do you like things spicy? Roasted cauliflower tastes amazing with a touch more heat. Add white pepper, more black pepper, or crushed red pepper.
- Don’t walk away after adding the Parmesan. The cheese can burn easily, so keep an eye on the cauliflower and remove it once the cheese starts to brown.
- Try to cut your cauliflower florets all the same size to ensure even roasting.
How Do I Store Leftovers?
Let the cauliflower cool completely, then store it in an airtight container in the fridge for up to 4 days. You can reheat it either on the stove or in the oven at 350°F until warm. Freezing isn’t recommended; the texture of the cauliflower and the Parmesan will likely be affected.
Serving Suggestions
If you’re looking for another side dish that shares the Parmesan flavor, try these Parmesan Potatoes. For an entrée that does the same, I suggest making some Baked Parmesan-Crusted Chicken. If you want a different flavor profile altogether for the protein in your meal, try this recipe for Slow-Cooker Pineapple 5-Spice Chicken Wings. And for dessert, why not make some Cookie Dough Banana Ice Cream?
Ingredients
- 1 head cauliflower
- 1 clove garlic
- 2 tablespoons extra-virgin olive oil for drizzling
- Coarse salt
- Pepper
- ½ cup Parmesan cheese
Instructions
- Preheat the oven to 400°F. Wash the cauliflower with cold water. Pat dry with paper towels and cut it into bite-sized pieces.
- Peel and finely chop the garlic cloves.
- Arrange the cauliflower pieces on a baking sheet lined with parchment paper.
- Add the minced garlic, evenly distributing it among the cauliflower. Then, drizzle the cauliflower with the olive oil, sprinkle with coarse salt, and add a dash of black pepper.
- Place the cauliflower in the preheated oven. Bake for 25-30 minutes, stirring occasionally with a wooden spoon for even cooking.
- Remove the cauliflower from the oven. Sprinkle with grated Parmesan to taste. Place it back in the oven and bake for 3 minutes, until a light crust forms. Let cool slightly before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I’ve read the recipe twice and am unclear when to add the garlic to the pan. At the same time as the cauliflower?
Hi Diane, apologies for missing out on that. You should add the finely chopped garlic when you’re drizzling the cauliflower with olive oil. Thanks for flagging!