Roasted Cauliflower
This roasted cauliflower recipe transforms simple ingredients into a creamy, flavorful dish that's perfect for any meal, quickly ready in under 30 minutes.
Ingredients
Main Ingredients
- 1 head cauliflower The star of the dish; when roasted, it becomes nutty and buttery.
- 3 tablespoons olive oil Helps the cauliflower crisp up beautifully and adds depth in flavor.
- 1 teaspoon garlic powder Infuses the dish with warm, garlicky goodness.
- 1 teaspoon onion powder Provides a savory base note that elevates the dish.
- to taste salt and pepper Enhances all the flavors and balances the dish.
- 2 tablespoons grated Parmesan cheese Optional; for a cheesy touch that adds richness.
- to taste fresh parsley Optional; for garnish, adds a bright pop of color and freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse the cauliflower under cold water and dry it well.
- Cut the cauliflower into bite-sized florets.
Cooking
- Place cauliflower florets in a large bowl and drizzle with olive oil.
- Sprinkle garlic powder, onion powder, salt, and pepper over the top. Toss everything to coat evenly.
- Spread the seasoned cauliflower in a single layer on a baking sheet.
- Roast in the oven for about 20-25 minutes, or until golden brown and tender, tossing halfway through.
Serving
- Once roasted, take the cauliflower out of the oven and sprinkle with Parmesan cheese if desired.
- Garnish with fresh parsley and serve warm.
Notes
For the best results, cut the florets evenly, avoid overcrowding the pan, and ensure the oven is preheated. Leftovers can be stored in an airtight container for up to 3 days in the fridge.