Cheesy Garlic Parmesan Cauliflower with Roasted Flavors (Print version)
Caramelized cauliflower florets coated in a garlicky Parmesan crust and baked until crispy. A simple, irresistible side dish.
# Ingredients:
01 -
1 large head cauliflower (about 2 lb / 900 g), cut into large florets
02 -
3 tablespoons olive oil
03 -
4 cloves garlic, minced
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1/2 cup (50 g) finely grated Parmesan cheese
08 -
1/2 cup (55 g) shredded mozzarella cheese
09 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Heat the oven to 425°F (220°C) with a rack in the center position.
02 -
Cut the cauliflower into large, evenly sized florets. Pat them completely dry with a clean towel so they brown instead of steam.
03 -
Toss the florets with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated. Spread them cut-side down on a large rimmed baking sheet, leaving space between pieces.
04 -
Roast uncovered for 20 to 25 minutes until the bottoms are deeply golden and the edges are charred. Rotate the pan halfway through for even browning.
05 -
Sprinkle Parmesan and mozzarella over the hot cauliflower. Return to the oven for 5 to 7 minutes until the cheese melts and forms crisp, bubbling patches.
06 -
Scatter parsley on top if using. Let the pan rest for 2 minutes, then serve. Scrape any crispy cheese bits from the pan and add them to the dish.
# Good to know:
01 -
Serve immediately for the crispiest texture.