Cauliflower is such a versatile vegetable! Whether you enjoy it raw as part of a crudité platter; grated, sautéed and magically transformed into Moroccan Cauliflower Rice; or roasted whole, this vegetable knows no bounds! But, the easiest preparation of them all is my Simple Roasted Cauliflower recipe. This set it and forget it side dish, will have you reconsidering why you don’t cook this cruciferous vegetable more often!
My Simple Roasted Cauliflower recipe starts off with, you guessed it, cauliflower. Cauliflower florets are tossed in olive oil and seasoned with salt and pepper. They are roasted until fork tender and then coated in a flavourful breadcrumb mixture, reminiscent of irresistible garlic bread. Parmigiano Reggiano, breadcrumbs, garlic and fresh parsley combine to create an aromatic, crispy, crunchy and cheesy topping. The result - a side dish so good that it may just overshadow your protein!
This dish couldn’t be easier to make, comes together in 30 minutes and uses 8 simple and everyday ingredients. Pair my Simple Roasted Cauliflower recipe with my Crispy Roasted Chicken Thighs and Simple Arugula Salad for a delicious and satisfying meal! So let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 25 - 30 minutes
Total Time: 30 - 35 minutes
Serves: 4 - 6
Ingredients:
1 large head of cauliflower (approx. 2 1/2 lbs or 8 1/2 cups)
3 Tbsp olive oil
1 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup freshly grated Parmigiano Reggiano
2 Tbsp panko breadcrumbs
1 clove of garlic, finely chopped
1 Tbsp finely chopped fresh parsley
Instructions:
Preheat the oven to 425F and line a 11” x 17” rimmed baking sheet with parchment paper.
Prepping the Cauliflower: Rinse and pat the cauliflower dry. Using a sharp knife, cut the cauliflower in half, vertically. Then, cut or tear off the florets.
Transfer the cauliflower florets to the parchment lined baking sheet, drizzle olive oil over top and season with salt and pepper. Toss until the cauliflower is well coated in oil and seasoning.
Roasting the Cauliflower: Spread the cauliflower into a single layer and bake for 20 minutes.
While the cauliflower is roasting, to a small bowl, add the parmesan cheese, bread crumbs garlic and parsley and mix until combined. Set aside.
The Finishing Touch: Remove the cauliflower from the oven and sprinkle the breadcrumb, cheese, garlic and parsley mixture over top.
Transfer the cauliflower back into the oven and bake for an additional 5 - 10 minutes or until the cauliflower is fork tender and lightly caramelized. Serve and enjoy!
