Flower Power Roasted Parmesan Cauliflower
Elevate your vegetable game with 'Flower Power Roasted Parmesan Cauliflower,' a crispy, golden-brown delight that’s bursting with flavor and perfect for any occasion. This easy yet impressive recipe features tender cauliflower florets coated in a savory blend of garlic, Parmesan cheese, and aromatic spices like oregano and paprika, then roasted to perfection. The result? A mouthwatering side dish or light vegetarian main course that’s as nutritious as it is delicious. Finished with a sprinkle of fresh parsley for a vibrant touch, this dish takes just 45 minutes from start to finish and pairs beautifully with almost any meal. Whether you’re hosting a dinner party or simply craving a satisfying veggie-forward option, this roasted cauliflower recipe will be your new go-to. Keywords: roasted cauliflower recipe, Parmesan cauliflower, crispy roasted vegetables, easy side dish, vegetarian main course.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 0.5 cups Parmesan cheese
- 1 teaspoon Dried oregano
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Remove the green leaves and core from the cauliflower. Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Mince the garlic cloves finely and add them to the bowl with the cauliflower.
Drizzle the olive oil over the cauliflower and toss to coat evenly.
In a small mixing bowl, combine the Parmesan cheese, dried oregano, paprika, salt, and black pepper. Stir until well blended.
Sprinkle the Parmesan mixture over the cauliflower and toss again to coat each floret thoroughly.
Spread the cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the florets halfway through, until they are golden brown and tender.
While the cauliflower is roasting, chop the fresh parsley finely for garnish.
Once the cauliflower is done roasting, remove it from the oven and transfer to a serving dish. Sprinkle the chopped parsley over the top for a fresh pop of color and flavor.
Serve immediately as a side dish or enjoy as a light vegetarian main course. Bon appétit!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 12.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
