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Roasted Cauliflower With Parmesan » Simple and Healthy Recipe! ✅

Parmesan cauliflower with lemon it’s an easy side dish that adds pizzazz to boring cauliflower. This is one of my favorite ways to get kids (and husbands) to eat vegetables since its conception in 2006, and it will be your new go-to too.

It’s absolutely perfect for a weeknight dinner or a special holiday dinner. To be on the safe side, I even covered it with marinara sauce or vodka sauce and ate it as an appetizer.

What is in this article?

  • roasted cauliflower
  • What is cauliflower?
  • What does cauliflower taste like?
  • How to make Parmesan Roasted Cauliflower
  • variations
  • storage
  • My favorite side dishes:
  • Roasted Cauliflower with Parmesan

roasted cauliflower

I initially tried the roasted cauliflower from a recipe at enjoy your meal magazine. Since then, Parmesan-roasted cauliflower has undergone various adaptations, but I eventually got around to pairing it with lemon.

This dish is suitable for chicken dishes, a steak, or even served over pasta. Literally any dinner recipe you can think of.

What is cauliflower?

In addition to an amazing meaty vegetable that is a blank slate for flavor and sauces, cauliflower is an amazing vegetable and it’s a shame it’s often overlooked in the grocery department. It comes from the Brassica family of vegetables which also includes broccoli, cabbage, and mustard.

And while you’ll see the white variety most often, it comes in yellow, purple, and green. All of these can be used in this recipe.

The health benefits are numerous. Contains vitamin C which can lead to strong bones and vitamin K which helps with collagen production. Helps detoxify the body naturally. It is said to help lower high blood pressure and is often said to be a cancer-fighting superfood.

If those selling points weren’t enticing enough, it’s a great alternative to complex carbohydrates like rice or pasta. So for everyone on Atkins or keto, I’m speaking directly to you!

Some of you may even try to reduce the number of meat nights at home. If so, once cooked or roasted, cauliflower can take on an almost meaty texture. Not only filling, but good for you!

What does cauliflower taste like?

Cauliflower has a fairly mild flavor that is viewed negatively by some. Perhaps that is why it is so often overlooked. In my opinion, it is definitely 100% a positive attribute. I see the opportunity. For me who reads like, give me flavor as you wanted!

For this recipe I combined two of my favorite flavors: lemon and Parmesan. It’s great as is, but you can use it as a starting point if you want.

You could add some fresh parsley, drizzle with some fresh or jarred pesto, heck, you could even layer cheese if you feel inspired. Did someone say four cheese cauliflower? Chili Flakes – Go crazy!

How to make Parmesan Roasted Cauliflower

Get the ingredients.

  • cauliflower florets- This recipe calls for 3 cups, but is very forgiving; a little less or a little more won’t hurt. One large head of cauliflower or two small heads will usually yield that amount, or you can buy them pre-cut.
  • extra virgin olive oil– Since some of this mixture is used for a dressing, you want a good quality oil with a premium flavor.
  • raw sea salt– Salt is used to amplify the other natural aromas. Kosher salt or sea salt has the best true salt flavors.
  • Black pepper – Freshly ground is best, but already ground is fine. White pepper can also be used if a less pungent flavor is desired.
  • Parsley- Fresh flat leaf, sometimes called Italian parsley, enhances the flavor of fresh herbs. Replace this with any other fresh herbs you need to use from the garden or opt for an aromatic blend.
  • fresh lemons– This recipe calls for lemon juice and zest, so grab the fresh lemons and mix with the bottled stuff. The zest gives it a pure lemon flavor, while the juice provides a tart base to perk up the dressing.
  • Parmesan– If you don’t do anything else for this recipe, use freshly grated Parmesan cheese. Whipped cheese will not melt and provide the same flavor as a mild, nutty, freshly grated variety. Skip the aged cheese, which is best eaten soft and not melted.

How to roast cauliflower:

  1. Preheat the oven and get a larger pan or roasting pan than you think you need. The trick to a good roast is to give all the buds ample space for hot air to circulate around them giving them a dark brown color and therefore more flavour. If you use a baking sheet, look for one with the bottom. High sides can create steam on high heat and prevent browning and crisping. You can also line the large baking sheet with parchment paper for easy cleanup.
  2. Season the cauliflower with 2 tablespoons of olive oil in a separate bowl, then transfer to a baking sheet, arranging in a single layer. Discard the extra oil. The trick is to get enough to tan and lubricate, but not so much that you get drenched.
  3. Grill until fork tender, turning once during cooking for a nice browning. Depending on the size you cut them, the cooking time may be a little shorter or a little longer.
  1. Meanwhile, blend the rest of the olive oil, salt, pepper, parsley, lemon zest and lemon juice and mix until emulsified. I prefer to use a small food processor, but you can blend by hand if you like. Chop the parsley before adding it if you do it by hand.
  2. When the cauliflower is soft, season it with the lemon dressing, place it in the pan and decorate with the Parmesan cheese. Return to oven for 5 minutes, or until cheese has melted.

variations

  • garlic cauliflower– I intentionally left the garlic out of this recipe even though I love it, but feel free to add some. You can add garlic powder or freshly grated garlic to the dressing.
  • Onion- The same goes for onion. Add chopped fresh sweet onion to dressing or an onion powder smoothie.
  • cauliflower steaks- The same process and sauce can be used to make cauliflower steaks, just slice 2 heads into large, thick slices.
  • Mix it with the broccoli.– One of my favorite ways to amp this up is to make half cauliflower and half broccoli.
  • Italian Seasoning – Omit the fresh parsley and add 1 teaspoon of dry Italian seasoning to the dressing..
  • Make it spicy! – Some like it hot and although it is not suitable for children, it is perfect for an adult dinner. Appello pepper flakes give a nice heat with a smoky aftertaste. Add 1/2 teaspoon to dressing.

storage

Roasted cauliflower recipes will always be the best freshly baked to get the desired teething when grilling. Store leftovers in an airtight container in the refrigerator for up to 7 days.

Reheat in the oven to revive some of the roast goodness or microwave and season with salt and pepper before serving.

My favorite side dishes:

  • Grilled Dijon Pork Chops
  • fried steak
  • Baked Chicken Thighs
  • Linguine with garlic and parmesan

Crock Pot Mississippi Pot Roast This simple Mississippi Pot Roast recipe is super tender and therefore perfect if you’re craving comfort food! It’s the best beef stew recipe! Ranch Grilled Chicken Fire up the grill and whip up this delicious and juicy Ranch Grilled Chicken for dinner tonight! The best part? You only need 5 ingredients! Mostaccioli al forno A delicious single dish with baked pasta, tomato sauce, cheese and sausage. Great for potlucks and as a frozen meal!


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Roasted Cauliflower with Parmesan

Lemon Parmesan Cauliflower is the perfect recipe for an easy and healthy side dish. A flavored roasted cauliflower recipe. Prep Time5 minCook Time30 minTotal Time35 min Course: Side Dish Cuisine: American Keyword: Roasted Cauliflower Servings: 6 Calories: 169kcal Author: Jessica Formicola Cooking methods prevent screen from dimming

  • mini food processor
  • 9 × 13 tray
  • 2 quarter sheet pans
  • 3 cups cauliflower florets
  • 6 tablespoons extra virgin olive oil, divided
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup flat-leaf parsley (Italian parsley)
  • Zest of 1 lemon
  • juice of 2 lemons
  • 1/2 cup Parmesan, finely grated
  • Preheat oven to 350°F.
  • Season the cauliflower with 2 tablespoons of olive oil and then transfer it to a skillet, laying it out in a single layer and not over-squeezing it.
  • Grill for 25 minutes or until fork tender, turning when cooked.
  • Meanwhile, mix remaining 4 tablespoons olive oil, salt, pepper, parsley, lemon zest, and lemon juice by hand or in a small food processor. Blend until the parsley is coarsely chopped and the mixture is emulsified.
  • At 25 minutes, season the cauliflower with the lemon dressing and grated cheese. Return to oven for 5 minutes, or until cheese has melted. Serve hot.
  • If you have tried this recipe, please come back and let us know how it went in the comments or star ratings.

Store in an airtight container in the refrigerator for up to 5 days.

Calories: 169kcal | Carbohydrates: 2g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 342mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 24.1mg | Calcium: 110mg | Iron: 0.4mg

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