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Roasted Cauliflower Garlic Parmesan » Simple and Healthy Recipe! ✅

Side dishVegetarianGlutenMilk

Cauliflower at its best.

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Cauliflower is everywhere. It has earned a reputation as a substitute for many other things: rice, mashed potatoes, tortillas, pizza dough… you name it. But I like my cauliflower better the way nature designed it, like cauliflower – but I will say that a crusty breadcrumb and some cheese never hurt. This Garlic Parmesan Roasted Cauliflower stole my heart because it lets the cauliflower be itself, but makes it a little extra thanks to a really delicious cheesy/crisp topping. If you’ve ever had trouble finding the motivation to eat vegetables (or coaxing your kids out of it), those days are over.

Here is the process:

Take some fine breadcrumbs and mix it with some Parmesan cheese and some salt and pepper. Now I’ll usually insist on grating your parm, but this is an app where things in the can work fine, so if that’s what you have, don’t stress.

Cut the cauliflower into bite-size florets. If the florets are too large, cut them in half. You don’t want big, bulky bites here and if everything is the same size, it also bakes at the same time. Dip the florets in a mixture of melted butter, Italian dressing, and three minced garlic cloves. (I will not say if you go with four. Or with five. Garlic is something that is measured with the heart).

And then dip that dripping flower into the breadcrumb mixture; the butter helps the crumbs stick to all the corners. It may sound boring, but it’s worth it and more delicious than you ever thought an egg wash would be.

Spread those babies out on a baking sheet so they don’t touch and cook. (We want to roastnot steamed, after all.)

They’ll turn golden and wonderfully crisp and come out positively infused with a buttery, garlicky flavor. In other words, it turns out to be some of the best cauliflower you’ve ever tasted.

Serves 4

Preparation time 10m

Cooking time 35m

Allergens: Gluten, Milk

Vegetarian diet

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  • 1/2 cup butter, melted
  • 3 garlic cloves, minced
  • 1/2 teaspoon Italian dressing
  • 1 cup of breadcrumbs
  • 1/2 cup Parmesan, finely grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium head cauliflower
  1. Preheat the oven to 200°C and line a baking tray with parchment paper. Set aside.
  2. Cut the cauliflower into florets, making sure they are the same size. Cut the largest florets in half so they are bite size.
  3. In a small bowl, add the melted butter, garlic, and Italian seasoning and mix.
  4. In a separate bowl, combine the breadcrumbs, salt, pepper, and Parmesan cheese.
  5. Dip each cauliflower floret in the melted butter, then in the breadcrumb mixture.
  6. Arrange them on the prepared baking sheet so the florets aren’t touching, then cook until golden brown, about 35 minutes. To a good time!

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