Roasted Garlic Parmesan Cauliflower
I know that there are way, way more important issues currently going on in the world, but right now, I’m struggling with sides. Yup, that’s my truth (well, that and a whole host of other stuff, but this is a food blog and that’s what we’re going to focus on here!!) Mainly, I make the same simple, low-effort ones on repeat. Over and over. And it’s getting kinda tired. Especially now. That’s why I am over the moon happy to share this easy and super-duper, ordinary but extraordinary side with you today in all its splendor. Say hello to Roasted Garlic Parmesan Cauliflower!!
Guys, this is only cauliflower we’re talking about but it is shockingly delicious! Honestly, it is addictively good!
So good in fact that you could probably ditch the main course, easily gobble up the whole tray and call it a night! (not that I would know from personal experience or anything 😘)
And the best part is that it takes only the teensiest bit more effort than simply tossing cauliflower with salt, pepper and oil.
Amazing what a little fresh parsley, garlic and Parmesan can do!
Every bite is a wonder of crispy, garlicky, cheesy, caramelized deliciousness. I predict that you’ll be fighting over who gets the last piece!
And that brings my sides crisis to an end…at least for now!
Roasted Garlic Parmesan Cauliflower
Makes about 5-6 servings
Prep Time: 10 minutes; Cook Time: 35-40 minutes
Ingredients
2 heads of cauliflower
4-5 tablespoons olive oil
4 garlic cloves, minced
Handful of fresh parsley, chopped
Kosher salt and black pepper
¾ cup freshly grated Parmesan
The Recipe
1. Preheat oven to 400ºF. Trim the greens off the cauliflower and cut the bottom so that the cauliflower can stand upright. Slice it lengthwise into 1/2-inch slices and arrange the slices on 2 lightly greased rimmed baking sheets. Add on any stray florets. Cutting the cauliflower this way allows for more surface area and more caramelization.
2. In a small bowl combine the olive oil, minced garlic and parsley and a couple of generous pinches of salt and pepper. Whisk together well and then pour over the cauliflower on the 2 trays, dividing it evenly. Toss well with your hands, spreading the cauliflower into an single layer.
3. Roast for 20 minutes and then turn the slices over and switch the top sheet to the bottom to allow for even browning. Bake for another 10-15 minutes or until cauliflower is deeply browned. Sprinkle both trays evenly with the grated Parmesan and return the trays to the oven for a few minutes more to allow the Parmesan to melt. Remove from the oven and serve immediately.
Enjoy!
