Roasted Garlic Cauliflower
Ingredients
1 medium cauliflower, cut into florets
3 tablespoons olive oil
2 garlic cloves, finely chopped (or minced)
1 teaspoon paprika (optional)
½ teaspoon dried Italian herbs or thyme (optional)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan cheese (optional)
1 tablespoon chopped fresh parsley
Lemon wedges, for serving (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it.
Wash and dry the cauliflower florets thoroughly.
In a large bowl, combine the olive oil, garlic, salt, pepper, paprika, and Italian herbs.
Add the cauliflower florets and toss until they are evenly coated.
Spread the cauliflower in a single layer on the prepared baking tray, leaving a little space between the pieces.
Roast for 25–30 minutes, turning the florets halfway through cooking, until they are tender and golden brown with crispy edges.
If using Parmesan, sprinkle it over the cauliflower during the last 5 minutes of roasting.
Remove from the oven, garnish with fresh parsley, and serve with lemon wedges if desired.
Serving Suggestions
Serve alongside grilled chicken, steak, fish, or roasted lamb.
Add to grain bowls, salads, or pasta.
Enjoy as a healthy snack with ranch, garlic aioli, or yogurt dip.
