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- Cauliflower florets - Olive oil - Garlic - Parmesan cheese - Dried Italian herbs - Red pepper flakes (optional) - Salt and pepper - Fresh parsley The main ingredients for Garlic Parmesan Roasted Cauliflower create a simple yet tasty dish. First, you need cauliflower florets. A large head of cauliflower works best. Cut it into bite-sized pieces. This helps the cauliflower cook evenly and makes it easy to grab while eating. Next, you'll want some olive oil. It adds richness and helps the garlic and cheese stick. I recommend using extra virgin olive oil for the best flavor. Garlic is a must. Four cloves of minced garlic will fill your kitchen with a wonderful scent. It adds depth and a savory touch to the dish. Then we have Parmesan cheese. About half a cup of grated cheese gives a creamy, salty finish. It melts beautifully over the roasted cauliflower. For seasonings, dried Italian herbs add an aromatic touch. A mix of oregano, thyme, and basil works well. You can also use red pepper flakes if you want some heat. Add salt and pepper to taste. Fresh parsley adds a pop of color and freshness at the end. It’s a simple addition but makes a big difference. You can find the Full Recipe for precise measurements and cooking steps. Enjoy making this delicious dish! Preheating the oven First, preheat your oven to 425°F (220°C). This step is key for a perfect roast. A hot oven helps the cauliflower get crispy and brown. Coating the cauliflower Next, take one large head of cauliflower. Cut it into small, even florets. Place the florets in a big mixing bowl. Add 4 tablespoons of olive oil. Toss well so every piece is coated. This helps the garlic and cheese stick later. Now add 4 cloves of minced garlic, 1 teaspoon of dried Italian herbs, and salt and pepper to taste. For some heat, you can add 1/2 teaspoon of red pepper flakes. Toss again until all the florets are coated in this tasty mix. First roasting phase Spread the coated cauliflower on a lined baking sheet. Make sure the florets are in a single layer. This helps them roast evenly. Place the baking sheet in your preheated oven and roast for 20 minutes. The cauliflower will start to soften and brown. Adding Parmesan cheese After 20 minutes, take out the baking sheet. Now, sprinkle 1/2 cup of grated Parmesan cheese evenly over the cauliflower. This step adds a rich, cheesy flavor to the dish. Final roasting phase Return the baking sheet to the oven. Roast for another 10 to 15 minutes. You want the cheese to melt and bubble, and the cauliflower to be golden brown. When it’s done, take it out and let it cool for a minute. For a nice touch, sprinkle some chopped fresh parsley on top. This adds color and freshness to your Garlic Parmesan Roasted Cauliflower. For the full recipe, check out the details outlined earlier. Using fresh garlic is key. Fresh garlic has a bright, bold taste that dried garlic lacks. It brings life to your dish. I recommend using four cloves for a strong flavor. The more you use, the more garlic goodness you get. When picking an oil, always choose olive oil. Olive oil adds a rich flavor that enhances the taste of the cauliflower. Other oils may not give the same depth. Plus, olive oil is healthier and helps the cauliflower crisp up nicely. Space is important on the baking sheet. Place the cauliflower florets in a single layer with space between them. If they are crowded, they will steam instead of roast. This can lead to a soggy texture. Keep an eye on the roasting time. Start with 20 minutes, then check them. After adding the cheese, roast for another 10-15 minutes. Look for a golden brown color and tenderness. This is when you know they are done. For the full recipe, check out the Garlic Parmesan Roasted Cauliflower. {{image_2}} You can switch up the cheese for more flavor. Cheddar works great. It adds a sharp taste. Pecorino Romano is another choice. This cheese has a salty kick. Both options change the dish in fun ways. You still get that creamy texture you love. Just use the same amount as Parmesan. Want to take it up a notch? Try adding lemon juice or zest. It brightens the dish with a fresh taste. Just a little goes a long way. You can also add other vegetables. Broccoli or bell peppers roast well with cauliflower. Mix and match to find your favorite combo. This adds more color and nutrients. Experimenting keeps it exciting and new! For the full recipe, check here. To store leftovers, let the Garlic Parmesan Roasted Cauliflower cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure to seal the container tightly to avoid moisture. If you want to keep it longer, consider freezing it. However, freezing may change the texture. When it's time to enjoy your leftovers, reheating is key. The best method is to use the oven. Preheat it to 375°F (190°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes. This will help maintain its crispy texture. You can also use a microwave. If you choose this method, heat for 1-2 minutes. Stir halfway through to make sure it warms evenly. For both methods, check the temperature before serving. Enjoy your delicious Garlic Parmesan Roasted Cauliflower again! For the full recipe, check out the details above. You can easily make this dish vegan by swapping out the Parmesan cheese. Use dairy-free cheese alternatives. Look for brands that melt well. Nutritional yeast is another great option. It adds a cheesy flavor without dairy. Yes, you can use frozen cauliflower. However, you must adjust the cooking time. Frozen florets may need a longer roasting time. Aim for about 25 to 30 minutes. Make sure to thaw them first. Pat them dry to remove excess moisture. This recipe serves about four people. Each serving contains around 150 calories. It has 10 grams of fat and 6 grams of carbs. You also get about 5 grams of protein. This can vary based on the cheese you choose. For the full recipe, check here. This blog post covered Garlic Parmesan Roasted Cauliflower, detailing main ingredients, steps, and tips. You learned how to prepare and roast cauliflower to achieve great flavor. Experiment with different cheeses and flavors, or try adding veggies for variety. Proper storage keeps your leftovers tasty. Whether you want a vegan option or have frozen cauliflower, you can adapt this recipe easily. Enjoy your cooking adventure and savor each bite of this delicious dish!

Garlic Parmesan Roasted Cauliflower

Discover the deliciousness of Garlic Parmesan Roasted Cauliflower, a perfect side dish that’s easy to make and full of flavor! This simple recipe combines tender cauliflower florets with garlic, olive oil, and a sprinkle of Parmesan cheese for a mouthwatering treat. Elevate your meals with this healthy and satisfying dish.
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Ingredients
  

1 large head of cauliflower, cut into florets

4 tablespoons olive oil

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 teaspoon dried Italian herbs (oregano, thyme, basil)

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the cauliflower florets and olive oil. Toss well to ensure the cauliflower is evenly coated.

      Add the minced garlic, dried herbs, red pepper flakes (if using), salt, and pepper to the bowl. Toss again until the florets are well coated with the mixture.

        Spread the cauliflower in a single layer on the lined baking sheet, ensuring they aren’t overcrowded for optimal roasting.

          Roast in the preheated oven for 20 minutes.

            After 20 minutes, remove the baking sheet and sprinkle the grated Parmesan cheese evenly over the cauliflower. Return to the oven and roast for another 10-15 minutes, or until the cauliflower is golden brown and tender, and the cheese is melted and bubbly.

              Remove from the oven and let cool for a minute. Garnish with chopped fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4