I love roasted cauliflower and broccoli. I make it more often than I’d care to admit. It’s just so easy and quick to throw together before the oven does all the work for me. I allow the cauliflower to roast for a little longer because I love how crispy the edges get. The garlic Parmesan seasoning makes this Parmesan cauliflower so good, you won’t be judged for eating it straight out of the pan!
How to roast cauliflower
Preheat the oven to 180°C/350°F. Cut two medium heads of cauliflower (approximately 750g/1½lbs) into florets. Cut the stems into chunks and place in a large bowl with the florets. Add olive oil, salt, pepper, garlic powder and freshly grated Parmesan cheese. Toss to coat the cauliflower in the seasoning. Transfer the cauliflower to a large rimmed sheet pan. Make sure the cauliflower is in a single layer to ensure they roast and brown evenly. Place in the oven and allow to roast for 30-45 minutes, tossing half-way through, or until the cauliflower is cooked and golden brown all over. Remove from the oven and serve.
Can you roast frozen cauliflower?
Yes, you can. The cauliflower might not crisp up quite as much and you’ll have to roast it for 10-15 minutes longer.
Easy side dish recipes
Cauliflower recipes
