A simple dish that is greater than the sum of its parts, this cauliflower works as a fabulous main or a show-stopping side dish.
Table of Contents
We love cauliflower. Healthy, tasty and oh so versatile, this vegetable comes from the brassica family that includes broccoli, Brussels sprouts and cabbage. We love it raw, we love a luxuriously indulgent gratin, we love it as a curry or a soup… you get the idea. It takes on other flavours so well that we’ve yet to meet a cauliflower recipe we didn’t love.
This cauliflower dish works wonderfully as a side, but can also be transformed into a delicious vegetarian main when coupled with pasta or a flavourful yellow rice.
Is Parmesan Roasted Cauliflower Healthy?
Cauliflower is a healthy vegetable, loaded with vitamins C and K. It also contains folate and fibre, making it a great addition to your diet.
INGREDIENTS
- 1 head cauliflower
- 1 tbsp extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
INSTRUCTIONS
- Preheat your oven to 425 degrees. In a small bowl combine salt, black pepper, and garlic powder.
- Cut the cauliflower into florets and toss with the extra virgin olive oil and the garlic, pepper, and salt mixture. Add the parmesan cheese and toss well to coat the cauliflower.
- Transfer the cauliflower to a baking sheet and bake in the preheated oven for 15 minutes or until the cauliflower is cooked and golden brown.
- Transfer the cauliflower to a plate, and garnish with some more grated parmesan. Enjoy!
Tips and Tricks to Make a Perfect Parmesan Roasted Cauliflower
- Make sure to use Extra Virgin Olive Oil. This oil is derived from the first pressing of the olives and has the best flavour, the highest health benefits and is all-natural. Lesser olive oils are chemically extracted and we find them to be inferior.
- Use real Parmiggiano Regiano cheese. In a simple recipe like the this, the quality of ingredients is key. Locally made parmesan will absolutely work, but we love the nutty robust flavour of the real thing.
- If you like a softer vegetable, parboil your cauliflower florets for 5-7 minutes before proceeding with the recipe. Be sure to drain and dry the florets well.
FAQs
This recipe would work with many different vegetables, but if you’re not a cauliflower fan we suggest you try it with broccoli.
Nutmeg and cauliflower have a great affinity for each other – try adding a little freshly grated nutmeg to this dish. Powdered nutmeg would also work, though it has a milder flavour.
You could also try some smoked paprika of even chili flakes for a little extra zing.
Make Ahead and Storage
This recipe comes together so quickly that we find there is little advantage to making it in advance. You can cut and season the cauliflower earlier in the day, then toss with the cheese and bake just before serving. Leftovers will keep in the fridge for three days.
Easy Parmesan Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 1 tbsp extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
-
Preheat your oven to 425 degrees. In a small bowl combine salt, black pepper, and garlic powder.
-
Cut the cauliflower into florets and toss with the extra virgin olive oil and the garlic, pepper, and salt mixture. Add the parmesan cheese and toss well to coat the cauliflower.
-
Transfer the cauliflower to a baking sheet and bake in the preheated oven for 15 minutes or until the cauliflower is cooked and golden brown.
-
Transfer the cauliflower to a plate, and garnish with some more grated parmesan. Enjoy!
Nutrition
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