Ingredients
1 large head cauliflower, washed, dried, and cut into bite-sized florets
3 tablespoons extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (oregano, basil, thyme, rosemary)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
1. 1. Preheat oven to 400°F (200°C). Wash cauliflower and chop into bite-sized florets. Pat dry thoroughly.
2. 2. In a large mixing bowl, combine dried cauliflower florets with olive oil, garlic powder, dried Italian herbs, salt, and black pepper. Toss until evenly coated.
3. 3. Spread cauliflower in a single layer on a large baking sheet. Do not overcrowd.
4. 4. Roast for 15 minutes.
5. 5. Remove from oven, sprinkle grated Parmesan cheese over the cauliflower, and toss gently to distribute.
6. 6. Return to oven and roast for another 10-15 minutes, until tender-crisp and golden brown with caramelized edges.
7. 7. Remove from oven, garnish with fresh parsley if desired, and serve hot.
Notes
For best results, use freshly grated Parmesan. Pat cauliflower very dry to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F for 10-15 minutes or in an air fryer at 350°F for 5-8 minutes for best texture. Freeze for up to 2-3 months; thaw and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 150
- Sugar: 4g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg