Parmesan Roasted Cauliflower

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Easy

We do a LOT of quick / fun / easy dinner recipes here on What’s Gaby Cooking but I also feel VERY strongly about a good side dish. This Parmesan Roasted Cauliflower is the perfect example!

Parmesan Roasted Cauliflower from www.whatsgabycooking.com (@whatsgabycookin)

There were many occasions back in my private chef days when people would be anti-veggies. I think that stems from not knowing how to cook them years ago and never growing to love them. Here’s the deal – if you cook them right, you’ll be hooked. Take my roasted potatoes for example – best potatoes ever. Brussels – obsessed. Adults love them, kids love them, everyone wins. Same goes for this Parmesan Roasted Cauliflower. It’s roasted until the outside areas are caramelized and flavored with tons of onion, thyme, garlic, oil, salt and pepper. Simple but perfect. It’s finished with a touch of Parmesan but you could easily leave that you if you’re vegan or non-dairy.

Parmesan Roasted Cauliflower from www.whatsgabycooking.com (@whatsgabycookin)

Make it!! You won’t be disappointed! Everything about it makes me happy – including peeling the individual cloves of garlic once they are roasted and slathering them on every piece of cauliflower. YES PLEASE!

ALSO – side note. If you make this on the regular like me, it’s pretty freaking awesome when you dip the leftovers in hummus. Just saying.

Parmesan Roasted Cauliflower

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By:
Gaby Dalkin
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0
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Ingredients

  • 1 head cauliflower cut into florets
  • 1 medium onion sliced
  • 4 sprigs thyme
  • 4 garlic cloves unpeeled
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan

Instructions

  • Preheat oven to 425° F.
  • Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper.
  • Roast, tossing occasionally, until almost tender, 35-40 minutes.
  • Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
Parmesan Roasted Cauliflower: Chef Vision

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12 comments

  1. Karen Spence

    You don’t explain what to do w/ 4 unpeeled garlic cloves. Suckered ’em from skins?

    • Gaby

      eat ’em!! pop them out of the skins and slather it on the veggies 🙂

  2. Maria from almostproperly.com

    This looks un-real good!!! I have been craving parmesan roasted cauliflower and this version looks absolutely delicious!! I am going to make your version this weekend! YUM!

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  4. Katie

    If I want to bring this for Thanksgiving, what the best way to reheat it? Should I add the Parmesan or wait until the day of?

    • Gaby

      you can make it entirely ahead of time – and pop it into an oven for 15 minutes at 350 before serving to warm it back up