Garlic Parmesan Roasted Cauliflower
This Garlic Parmesan Roasted Cauliflower is bursting with flavor, and so tasty you’re going to want to eat the whole pan. I’ve been on the record in the past as feeling kind of “meh” about cauliflower, but it’s my husband’s favorite vegetable, so I like to try preparing it in different ways. This recipe has turned me into a cauliflower lover. Well, a Garlic Parmesan Roasted Cauliflower lover, anyway. The cauliflower is seasoned, roasted to golden, and covered in savory garlic and rich, nutty Parmesan. It makes a delicious side dish for any meaty main, like steak or chicken, but I ended up eating several servings of just the cauliflower for lunch when I was recipe testing because it was so good.
I weighed the final results of this recipe on my food scale to determine the serving size, and the finished roasted cauliflower weighed 15 ounces. Therefore, each of the four servings should weigh 3.75 ounces cooked. It’s the perfect amount for a side dish, though if you’re eating it as a main course you may want a larger portion. As listed, each serving is just 136 calories or 3 WW Points on the current Weight Watchers program! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Recipe Notes
- Cauliflower: When cutting up your cauliflower into florets, leave a flat side when practical. When you roast them flat side down it helps them brown up beautifully!
- Pan Placement: Make sure you don’t crowd the pan when spreading out your cauliflower florets. Ideally you want a single layer where none of the florets are touching. This allows the cauliflower to roast and brown properly.
- Garlic: I loved the bold flavor using three garlic cloves, but if you want it a bit milder you can cut it back to two cloves. I recommend using fresh minced garlic for maximum flavor, but if all you have is jarred that is fine.
- Parmesan: I highly recommend freshly shredding the Parmesan cheese yourself! It only takes a minute with a box grater, and the fresh flavor boost is worth it. However, if you want to save time you can buy pre-shredded Parmesan and it will definitely work.
- Salt: I used kosher salt because I like a chunkier salt on roasted vegetables, but you can use regular table salt if that’s what you have! Most conversion charts will say to use slightly less table salt if substituting for kosher salt.
- Parsley: Sprinkling the roasted cauliflower with parsley at the end adds a fresh herby flavor, but if you have everything else on hand and are missing parsley, you can omit it and the dish will still be delicious.
More tasty lightened up Side Dish Recipes:
Looking for more tasty, lightened up side dish recipes? Check out my Broccoli Salad, Mediterranean Couscous Salad, Apple Coleslaw, Broccoli Cheddar Twice Baked Potatoes, Stovetop Green Beans with Almonds, Creamy Corn with Bacon and Jalapenos, Garlic Herb Mushrooms, Easy Salsa Rice, Roasted Fingerling Potatoes, Easy Garlic Knots, and many more in the Side Dishes section of my recipe index!
Garlic Parmesan Roasted Cauliflower
Ingredients
- 24 ounces cauliflower florets, cut medium size (this for me was around what I got from one head of cauliflower)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt, (you can sub table salt, just use slightly less)
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- 1 ounce Parmesan cheese, finely shredded
- 1 tablespoon chopped fresh parsley
Instructions
- Line a large rimmed baking sheet with aluminum foil and place it the oven set the oven to 425 degrees and let it come to heat with the pan inside.
- Place the cauliflower florets in a large mixing bowl and drizzle with the olive oil. Stir until well coated and then add the Italian seasoning, sea salt, and black pepper. Stir until the spices are well distributed.
- When the oven is heated, remove the baking sheet and transfer the spiced cauliflower florets to the surface. Spread the florets into a single layer across the pan, making sure it’s not too crowded.
- Place the pan in the oven and roast for 20-25 minutes until the bottoms are golden and the cauliflower is easy to stab with a fork. Sprinkle the minced garlic and finely shredded Parmesan over the cauliflower and stir to coat. Spread the florets back out and return the pan to the oven for an additional five minutes. Remove from the oven and sprinkle with chopped Parsley before serving.
Notes
136 calories, 10 g carbs, 3 g sugar, 9 g fat, 2 g saturated fat, 6 g protein, 4 g fiber, 525 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus per (3.75 ounce) serving:
4 per piece (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below) Adapted from Dishing Out Health
The taste of this food was really delicious
After the image of the finished product, there is a paragraph labeled “Recipe Notes”. However, when I place a check on the print notes box, it prints stuff about Weight Watchers, not the recipe notes.
Hi! Can’t wait to try this! How do you get it toasty like that? Do you use a certain type of pan?