Garlic Parmesan Roasted Cauliflower

Written by
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Molly Watson
Updated 08/11/19
Garlic roasted Cauliflower
Molly Watson
  • Total: 45 mins
  • Prep: 5 mins
  • Cook: 40 mins
  • Yield: Makes 2 to 4 servings
Nutritional Guidelines (per serving)
157 Calories
6g Fat
22g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Makes 2 to 4 servings
Amount per serving
Calories 157
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 8%
Cholesterol 4mg 1%
Sodium 458mg 20%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 18%
Protein 8g
Calcium 166mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasting brings out the best in a lot of vegetables. With cauliflower, it tames the sharp bite so many people don't care for, and highlights the sweet and nutty flavor that lives at the heart of all good cauliflower. Adding a bit of garlic to roast alongside it just amps up the delicious fun. The bit of grated Parmesan over the cauliflower when it comes out of the oven adds that salty kick and lets the cheese soften and melt into the crevices of the cauliflower. Yum.

This dish is beyond easy: Slice or chop cauliflower, toss with seasonings, stick in the oven.

I've been known to eat an entire head of cauliflower cooked this way. Consider yourself warned.

Ingredients

  • 1 head cauliflower
  • 4 to 8 cloves garlic
  • 1 tablespoon olive oil
  • About 1/2 teaspoon fine sea salt
  • About 1/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese

Steps to Make It

  1. Preheat an oven to 425 F.

  2. Trim the cauliflower. Cut off and discard the bottom and remove and discard any green leaves attached to the head. Cut out the core. Most recipes have you toss this, but here are can slice it (about 1/4-inch-thick) and roast it up, too. Divide the cored head into florets or simply cut entire thing into 3/4-inch thick slices. The slicing method will yield a few bigger "steaks" of cauliflower and a bunch of smaller pieces that break off.

  3. Lay the sliced cauliflower on a baking sheet (you can line it with parchment paper, if you like) and scatter the garlic cloves about. Drizzle with olive oil and use your fingers to smear everything with the oil and turn all the pieces over so everything is more or less coated with the oil. Sprinkle with salt and pepper, and roast until almost completely tender, about 30 minutes.

  4. Remove from the oven, turn all the cauliflower and garlic over and mix it around on the baking sheet. Sprinkle the cauliflower with the Parmesan and bake until the cheese is melted and the cauliflower is fully tender, about 10 more minutes.

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