Tender on the inside, but slightly crisp on the outside—what more could you ask for in a side dish?
Cauliflower is one of those vegetables that people either love or hate. The key is to season roasted cauliflower with a basic blend of salt, pepper, garlic, and freshly grated Parmesan. There’s something magical about cheesy cauliflower—it almost always turns out satisfying, especially in this simple and yummy recipe.
Many people tend to be wary of cauliflower because of how it smells—all that sulfur, you know. But what’s beautiful about Parmesan-roasted cauliflower is that the savory seasonings, in harmony with a splash of lemon juice, reduce the pungent smell. Instead, the cauliflower is dressed to the nines with a deliciously earthy and garlicky taste, making it a delectable complement for all kinds of main dishes.
So, if you’re skeptical about cooking cauliflower, try this recipe and see how it can change your mind. I’ve known vegetarians and meat-eaters alike who fall in love with Parmesan-roasted cauliflower—pairing it with salads, steak, burgers, and more.
How do I store leftovers?
Once your Parmesan-roasted cauliflower has cooled to room temperature, transfer it to an airtight container and refrigerate for 4-5 days. Alternatively, transfer it to a freezer-safe bag and freeze for up to 3 months before thawing in the fridge overnight. Reheat leftovers in the oven at 350°F for 15-20 minutes, until each floret is sizzling with warmth.
Which Parmesan is better—pre-grated or fresh?
This might seem like an obvious question, but it really depends on what you want from your cooking experience. Of course, freshly grated Parmesan will taste more flavorful and fresh, but pre-grated Parmesan can be helpful when you’re in a pinch or have a tight budget. Personally, if I’m going to buy pre-grated Parmesan, I simply check the label to make sure it doesn’t have a lot of additives in it so that my dish remains as natural as possible. But if you have the opportunity to get a block of Parmesan and grate it yourself, I highly recommend it.
Similar recipes to try
Craving cauliflower without the cheesy seasonings? Try plain Roasted Cauliflower, which is just as scrumptiously savory but without the dairy. And if you’re seeking a unique way to enjoy cauliflower, then craft fluffy Keto Cauliflower Bread, creamy Mashed Cauliflower, or Keto Mexican-Style Cauliflower Rice. Any of these dishes will stand out among the crowd on your dining table. Personally, I’ll soon be whipping up a Cheesy Ranch Broccoli And Cauliflower Casserole with Keto Cornbread for my roommate as a housewarming dinner.
Parmesan-Roasted Cauliflower
Ingredients
- 8 cups cauliflower florets
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 3 garlic cloves minced
- 4 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- Fresh parsley chopped (for garnish)
Instructions
-
Place a large baking sheet in your oven and preheat to 450°F.
-
In a large bowl, toss the cauliflower florets with olive oil, paprika, salt, black pepper, onion powder, and Italian seasoning until they are evenly coated.
-
Spread the cauliflower in a single layer on the preheated baking sheet. Roast for 20-25 minutes, tossing once halfway through, until the edges are lightly charred and the pieces are tender.
-
Remove the baking sheet from the oven. Sprinkle the minced garlic, grated Parmesan, and lemon juice over the cauliflower. Return to the oven for an additional 5 minutes to let the flavors meld. Serve hot, garnished with parsley.
Nutrition
The post Parmesan-Roasted Cauliflower appeared first on Pepper Porch.
0 Mga Komento