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Close-up of golden, crispy garlic-Parmesan roasted cauliflower on a parchment-lined pan, sprinkled with parsley.

Garlic-Parmesan Roasted Cauliflower

Make garlic-Parmesan roasted cauliflower in 30 minutes on one sheet pan. Toss florets with olive oil, garlic, salt, pepper, and paprika, then roast until crisp and golden; finish with Parmesan, parsley, and lemon. It’s an easy, low-carb side that pairs with chicken, fish, steak, or pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian-inspired, Mediterranean
Calories: 180
Ingredients Method

Ingredients
  

  • 1 large head of cauliflower about 2 lbs, cut into bite-sized florets
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika optional, for color and flavor
  • ⅓ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped
  • ½ lemon cut into wedges (for serving)

Method
 

  1. Preheat oven to 425°F / 220°C. Line a large baking sheet with parchment paper.
  2. Prepare cauliflower: Cut it into even florets, then pat them dry with a clean towel.
  3. Toss ingredients: In a large bowl, mix cauliflower, olive oil, garlic, salt, pepper, and paprika. Stir well to coat evenly.
  4. Roast: Spread the florets in a single layer on the sheet pan. Roast for 15–18 minutes, until golden on the bottom.
  5. Add Parmesan: Flip the florets, sprinkle grated Parmesan, and roast another 7–10 minutes until crisp and cheesy.
  6. Finish: Remove from oven, sprinkle chopped parsley, and squeeze fresh lemon juice over the top.
  7. Serve: Enjoy warm as a side dish or light lunch for 4 people.