Description
Crispy roasted cauliflower florets tossed in parmesan, herbs, and spices. Serve with marinara for dipping!
Ingredients
Units
Scale
- 1 head cauliflower (1 head) cauliflower
- 1-1/2 tablespoons (22 ml) olive oil
- 1/2 cup (1.25 dl) grated Parmesan cheese
- 1-1/2 teaspoons (7 ml) minced dried garlic
- 1 teaspoons (5 ml) onion powder
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) red pepper flakes
- 1 teaspoon (5 ml) ground black pepper
- 1/2 teaspoon (2 ml) garlic salt
- Nonstick cooking spray
- Your favorite marinara sauce or other dip
Instructions
- Preheat oven to 425°F (220°C).
- Line two baking pans with aluminum foil and lightly spray with nonstick cooking spray.
- In a medium bowl, combine Parmesan cheese, garlic powder, onion powder, oregano, red pepper, black pepper, and garlic salt.
- In a separate bowl, toss cauliflower florets with oil.
- Sprinkle Parmesan mixture over cauliflower, lightly pressing it onto the florets.
- Place cauliflower florets in a single layer on prepared baking pans.
- Roast for 15 minutes, toss, then roast for another 15 minutes, or until tender, caramelized, and golden brown.
- Remove from oven and sprinkle with additional Parmesan cheese while hot.
- Serve with marinara sauce or your favorite dip.
Notes
- For extra crispy cauliflower, ensure florets are relatively uniform in size and avoid overcrowding the baking sheet.
- If you don’t have dried herbs, you can substitute 1 tablespoon of fresh chopped herbs (a mix of oregano, parsley, and thyme would work well).
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. It’s delicious cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
- Cholesterol: 15