Parmesan Roasted Cauliflower
This gorgeous roasted cauliflower is laced with olive oil, parmesan cheese, and crushed red pepper flakes and roasted until perfectly golden brown. So simple but so flavorful!
This is my go-to for a quick weeknight side dish. I used baby cauliflower this time (similar to baby broccoli), but regular cauliflower works just as well. You can also make this with broccoli florets, baby broccoli (broccolini), and broccoli rabe.
Please use good-quality parmesan cheese! Since the ingredient list is short, each item matters. Shelf-stable parmesan cheese won’t cut it here. You don’t need to spend a lot on the parmesan, but get something fresh; something that requires refrigeration!
Parmesan Roasted Cauliflower
This gorgeous roasted cauliflower is laced with olive oil, parmesan cheese, and crushed red pepper flakes and roasted until perfectly golden brown. So simple but so flavorful!
Ingredients
- 1 pound baby cauliflower, or 1 head cauliflower florets
- 1 tablespoon olive oil
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
Instructions
- Preheat the oven 425 degrees. Line a large baking sheet with parchment paper.
- Blanch the cauliflower in a large pot of boiling water for 1 minute. Drain and transfer the cauliflower to the prepared pan. Don’t skip this step – it prevents the cauliflower from becoming bitter!
- Drizzle the olive oil over the cauliflower and toss to coat. Sprinkle with the parmesan cheese and crushed red pepper flakes. Season with salt and black pepper.
- Roast for 10 to 12 minutes, until golden brown.
Calories: 71kcal, Carbohydrates: 6g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 2mg, Sodium: 82mg, Potassium: 349mg, Fiber: 2g, Sugar: 2g, Vitamin A: 96IU, Vitamin C: 55mg, Calcium: 48mg, Iron: 1mg