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Garlic Parmesan Roasted Cauliflower - Crispy, Savory, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head of cauliflower (about 2 pounds), cut into florets
  • 3 tablespoons olive oil (plus a little more if needed)
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Zest of 1/2 lemon
  • 2 tablespoons chopped fresh parsley (or chives) for garnish
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). Place a large rimmed baking sheet inside to heat up. A hot pan helps crisp the cauliflower.
  2. Prep the cauliflower: Remove the leaves and core. Break or cut the cauliflower into evenly sized florets, about 1.5-inch pieces. Uniform size means even cooking.
  3. Season the florets: In a large bowl, toss the cauliflower with olive oil, minced garlic, salt, pepper, smoked paprika, and red pepper flakes if using. The florets should look lightly coated, not drenched.
  4. Add the cheese and zest: Sprinkle in the grated Parmesan and lemon zest. Toss again until the cheese clings to the florets. Don’t pack the cheese on too thick or it will burn.
  5. Roast: Carefully remove the hot baking sheet. Spread the cauliflower in a single layer with space between pieces. Overcrowding causes steaming instead of browning.
  6. Flip halfway: Roast for 15 minutes, then flip the florets with a spatula. Roast another 10–12 minutes, or until deeply golden at the edges and tender in the center.
  7. Finish and serve: Transfer to a serving bowl. Sprinkle with more Parmesan and the chopped parsley. Add a squeeze of lemon if you like a bright finish. Taste and adjust salt.