Baked Cauliflower with Cheese and Brown Crispy Edges
For weeknight or company fare, baked cauliflower with cheese is a simple, delicious vegetable side dish with lots of crispy caramelized bits. Just 5 minute prep and 4 ingredients (plus salt and pepper).
Servings (change as needed): 4 (or 3 larger servings)
Ingredients
- 1 medium whole head of cauliflower, Note 1
- 1/4 cup good olive oil (see tips on best oils for cooking)
- 1/3 cup grated Parmesan cheese (about 1.5 ounces) use more if you like
- 2 garlic cloves, minced (2 teaspoons)
- 1/2 teaspoon kosher salt or more to taste
- 1/4 teaspoon ground black pepper or more to taste
Optional garnish
- 2-3 tablespoons fresh chopped parsley, extra Parmesan, lemon zest or pesto
Instructions
- HEAT OVEN to 425F/218C. Line a large baking sheet with parchment paper of aluminum foil, sprayed with oil (for easy clean up)
- CUT CAULIFLOWER: Remove leaves, core and larger stems. Cut cauliflower into bite-size pieces, If you cut them a bit smaller, they will cook faster, but don't cut them too small or they will dry out before they get nicely caramelized. Rinse florets in a colander under cool water. Pat dry with paper or cloth towel. Set aside.
- SEASON WITH CHEESE MIXTURE: In a large bowl, mix together oil, Parmesan, garlic, salt and pepper. Add florets and toss to coat evenly.
- ROAST AND SERVE: Lay cauliflower florets in a single layer on on pan. Spread them out in a single layer. Roast in preheated oven for 20-30 minutes (depending on size of florets), flipping them once or twice until golden brown and caramelized. Transfer to serving bowl. Garnish as you like with parsley, extra Parmesan, etc.
Notes
- Cauliflower alternatives: Instead of a regular cauliflower head, try the looser packed baby cauliflower (fioretto). If you're not a cauliflower fan, try brussels sprouts. Cut them in half (except for small ones), shed the outer leaves, then toss with the cheese mixture and roast.
- Flavor add-ins: Add some heat with red pepper flakes. Or feel free to add extra flavor to the cheese mixture with dried thyme or Italian seasoning.
- Shortcuts
- Buy cauliflower florets that have been pre-cut
- Substitute fresh garlic with minced garlic in a jar or frozen garlic cubes. Or, use 1/4 tsp garlic powder.
- Use pre-grated Parmesan cheese.
- Make ahead:
- Make the whole dish and warm it in a 350F oven for 5-6 minutes;
- Or under-roast the cauliflower by 10 minutes, then finish roasting for the last 10 minutes before serving.
- Store leftovers in an airtight container for up to 2-3 days.
Calories: 194kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 462mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 70mg | Calcium: 127mg | Iron: 1mg