Description
A rustic Italian-American dish where roasted cauliflower is topped with garlic and Parmesan for a crispy, tangy, and satisfying side or main. Perfect for weeknights or cozy meals.
Ingredients
1 medium head cauliflower (around 8 cups florets)
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
4 garlic cloves, minced
1/2 cup grated Parmesan cheese
Optional: zest of 1/2 lemon, chopped fresh parsley for garnish
Instructions
Preheat oven to 475°F (245°C) and place a large baking sheet on the middle rack to heat.
Trim the cauliflower, cut into 2-inch florets, and place on a tray.
Toss florets with olive oil, garlic, salt, and pepper in a bowl.
Transfer to the preheated baking sheet and roast for 20-25 minutes until golden and tender.
Sprinkle Parmesan cheese over the hot florets, then return to the oven for 5-10 minutes until golden spots form.
Garnish with lemon zest and parsley before serving.
Notes
For halal compliance, use vegan Parmesan or nutritional yeast instead of regular Parmesan.
Recipe scales easily for larger crowds—adjust cooking time if adding more florets.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.