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roasted cauliflower on a plate
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Roasted Cauliflower

My go-to roasted cauliflower made with garlic and parmesan. An easy cauliflower side dish that is oven roasted that is golden brown, crispy edges, and loaded with flavor.
Course Side Dishes
Cuisine American
Keyword cauliflower recipe, garlic parmesan cauliflower, roasted cauliflower
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 90kcal
Author Kelsey

Equipment

Ingredients

  • 1 head cauliflower about 3-4 cups of florets
  • 2-3 tablespoons oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated parmesan

Instructions

  • Preheat the oven to 425 degrees. Then prep a baking sheet with a layer of parchment paper, aluminum foil or a silicone baking mat.
  • Then in a medium to large bowl you will dice up your cauliflower into evenly sized florets.
  • Drizzle in the oil, garlic, salt, and pepper. Toss well to ensure it is evenly coated.
  • Spread the florets on the baking sheet in an even layer, not crowding the pan.
  • Bake for 10 minutes, and then flip at the 10 minute mark.
  • Cook an additional 5-10 minutes or until the cauliflower is fork tender, and golden.
  • Once done, sprinkle with the grated parmesan and serve.

Notes

Cook time - Depending on the size of florets the bake time will vary. Adjust the cook time as you would like. 
Season - Feel free to season the cauliflower with any spices or herbs you would like. 
Storing - Store any leftovers in the fridge for up to 4 days. Then reheat in the microwave or in the oven. 

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 298mg | Fiber: 2g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 46mg | Calcium: 71mg | Iron: 0.4mg