Roasted Parmesan cauliflower is one of those snacks that are surprisingly delicious. Although I don’t dislike cauliflower, it’s not the first vegetable I typically go to. However, this makes me rethink that.
This recipe makes a delightful appetizer. But it’s also delicious as a side dish that will have people going back for seconds.
Benefits of Cauliflower
According to Medical News Today, cauliflower is packed with antioxidants, fiber, and other nutrients that keep you healthy.
It also helps strengthen your bones, prevent cancer, and aid the cardiovascular system.
You can eat cauliflower raw or cooked in any number of ways, including this way.
Whether you dip it in sauce or enjoy it simply roasted with seasonings, you’ll reap the benefits in a big way.
For so long, people have turned their noses up at cauliflower because it was either steamed or boiled without additional seasonings.
I have to admit, it can be rather tasteless. However, cauliflower takes on the flavor of what it’s cooked with, so that makes it a versatile dish.
Another thing I’ve noticed is that roasting brings out a sweetness to the cauliflower that’s appealing.
If you need to add more nutrition to your meals, toss in some finely chopped cauliflower. Adding it to soups, stews, and gravy provides a boatload of vitamins to the plate or bowl.
Roasted Parmesan Cauliflower Ingredients
Of course, you’ll need cauliflower. Additionally, you’ll need olive oil, Parmesan cheese, garlic powder, and seasoned salt.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
How to Make Roasted Parmesan Cauliflower
In a medium-sized bowl, mix the olive oil, garlic powder, Parmesan cheese, and seasoned salt.
Next, add the cauliflower pieces. Mix everything well, making sure that all of the cauliflower is coated.
I like to use my hands, but you can use a spoon if you prefer.
Spread the seasoned cauliflower on a baking sheet in a single layer.
Pop the pan into the oven and roast for a little while.
Remove the pan from the oven and turn all of the cauliflower pieces over.
You can shake or toss it, but I used a spatula because I think it’s easier.
Return the pan to the oven. Roast until the cauliflower is golden brown.
Delicious Roasted Parmesan Cauliflower for the Win
Many kids turn their noses up at vegetables. However, once they taste these delightful morsels, they’ll be begging for more.
You can serve this cauliflower as is. However, you can also kick it up a notch by serving it with ranch dressing for dipping.
If you’re the adventurous type, experiment with a variety of dips. In fact, I think this would even be good with wing sauce.
If you want to have a snack table loaded with nutrition, include these scrumptious plantain chips with zesty dip. They’re fun to eat and totally yummy.
Another appetizer you can add is a plate of these fruit kabobs. Sweet and packed with vitamins, this snack helps keep your family and friends healthy.
More Delicious Recipes
If you enjoy cooking with Tater Tots and love Mexican-inspired dishes, you’ll love this Tater Tot taco casserole. It’s a one-dish meal that’s easy to cook and also gives you a great payoff with satisfying flavor.
One of our favorite veggie, chip, and cracker dips is this slow cooker buffalo chicken dip. You can basically make it as spicy as you want.
For lots of flavor, this nutrient-packed slow cooker pot roast and vegetable dinner will put smiles on everyone’s face. This undeniably delicious meal takes comfort food to a whole new level.
- 1 medium head of cauliflower broken into bite-sized florets
- 1 tablespoon of olive oil
- 1 tablespoon of grated Parmesan cheese
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of seasoned salt
- Preheat oven to 400 degrees.
- Mix the olive oil with the garlic powder, Parmesan cheese, and seasoned salt in a medium-sized bowl.
- Add the cauliflower florets. Mix well. It’s easiest to use your hands for this task, but you can use a spoon. Just make sure all of the florets are coated.
- I like to cover the cookie sheet with foil to make cleanup easier.
- Turn the coated cauliflower florets out onto the cookie sheet.
- Bake for 8 minutes, and then remove them from the oven and turn them over. Return to the oven and continue cooking for another 8 minutes, until they are golden brown.
- Serve warm.
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Amount Per Serving Calories 35Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 119mgCarbohydrates 3gFiber 2gSugar 2gProtein 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.