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Roasted cauliflower with Parmesan cheese makes for a delectable combination that is both healthy and flavorful. When roasted to perfection, the cauliflower becomes tender and slightly caramelized. At the same time, the nutty, salty Parmesan cheese adds a rich depth of flavor that perfectly complements the vegetable.
The dish is easy to make, requiring simple ingredients and minimal prep time. To prepare, cut the cauliflower into florets, toss with oil and a generous amount of grated Parmesan cheese, and roast until golden brown and crispy.
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When I’m short on time and have a recipe that requires a riced consistency, I prefer frozen riced cauliflower from Whole Foods or Trader Joe’s.
Freezing a cauliflower changes the texture and is not my favorite for roasting. I prefer fresh cauliflower for roasting; the only downside is the short shelf life.
For this roasted cauliflower with parmesan recipe, I used fresh cauliflower. Frozen cauliflower tends to release water and results in a mushy consistency.
This recipe includes fresh oregano, but if you only have dried oregano, you can swap it in this recipe, and instead of 2 tbsps, reduce it to 1 tbsp of dried oregano.
You can use frozen garlic instead of fresh garlic cloves in this roasted cauliflower and parmesan recipe if you only have frozen garlic.
Let’s start with a sheet pan, a countertop air fryer, convection oven, whole cauliflower, and the oil of choice – I prefer avocado oil for a high-heat recipe.
Cauliflower is cruciferous and has a tough consistency, and cooking cauliflower can take a long. However, I found that adding water to the pan can significantly reduce cooking time.
Mushy cauliflower happens when you cook cauliflower at low heat with too much liquid for an extended period. The key here is to increase the heat and a little bit of fat. The water helps cook the cauliflower thoroughly.
Sheet pan recipes are simple and easy-to-clean dinner recipes. I love to pair this with roasted chicken or any other protein like salmon, shrimp, beef, chicken, or fish, or try it with this crispy and tender pernil dish.
This dish would be an incredible side to a chicken meatball dinner, or keep it vegetarian and pair it with a light salad.
Roasted cauliflower and parmesan can be refrigerated for up to 3 days. Store in a glass container for easy storage.
Reheat in a baking dish in the oven for 5 minutes at 375 and serve.
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