Roasted cauliflower with Parmesan and fresh parsley, surrounded by recipe ingredients.

(1)

Roasted Cauliflower

Roasted cauliflower that always turns out golden, crisp and full of flavor. Easy to make and impossible to resist.

Prep:10

Cook:25

Total:35

Servings:4

Equipment

Large Mixing Bowl
Baking Sheet
Parchment Paper (Baking Paper)
Chef’s Knife
Measuring Spoons
Spatula

Ingredients

Cauliflower (medium head about 1.3 lb / 600 g) 1 pc
Olive Oil 3 tbsp
Garlic Powder 1 tsp
Smoked Paprika 1 tsp
Salt ½ tsp
Black Pepper ½ tsp
Grated Parmesan ¼ cup
Fresh Parsley (chopped) ¼ cup

Instructions

Place the oven rack in the middle position for even roasting and preheat the oven to 450°F / 230°C.
Remove the outer leaves from the cauliflower and trim the stem so the head can rest flat on the cutting board. Cut it in half, then slice each half again to make four even wedges. From each wedge, trim out the core and gently pull the florets apart by hand into medium bite-size florets (about 1.5 in / 3-4 cm). This way, they keep their natural shape and look neat once roasted.
Place the florets in a large bowl, drizzle with olive oil, and toss until evenly coated. In a small bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Sprinkle the seasoning over the cauliflower and toss again to coat. Finally, add the grated Parmesan and give it one last toss so it clings to the oiled florets.
Lightly oil a large baking sheet, then spread the florets in a single layer. Leave a bit of space between them – if they’re too close together, they’ll steam instead of roast.
Place in the oven and roast until golden, about 25-30 minutes.
Take the cauliflower out of the oven, sprinkle it with chopped parsley, and serve right away while it’s still hot and the edges are crisp.

Notes

When seasoning the cauliflower, the order of steps really matters. Toss the florets with olive oil first, then add the seasoning and toss again, finishing with Parmesan in the final toss. This simple sequence helps to get even coating and balanced flavor.
When spreading the cauliflower on the baking sheet, give each piece some breathing room. Avoid overcrowding – if the florets are packed too tightly, they’ll steam instead of roast. For larger batches, use two baking sheets so everything turns golden and crisp.

Nutrition Information

Serving size: approx.

150 g

PER SERVING

AVG. QTY*

%DV**

Calories

220

kcal

Protein

7.5

Fat

16.3

- Saturated

3.8

- Unsaturated

12.5

Carbohydrate

13.8

- Dietary Fiber

- Sugars

3.8

Sodium

415

Cholesterol

* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.

** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.