Roasted Cauliflower with Parmesan
Roasted cauliflower is easy to keep both flavorful and seed-oil-free! Here’s a simple, delectable roasted cauliflower recipe using healthy fats and a parmesan topping:
Ingredients
- 1 large head of cauliflower cut into florets
- 2 –3 tbsp avocado oil all seed-oil-free
- 3 cloves garlic minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika or 1/4 tsp crushed red pepper for spice
- 1/4 tsp dried thyme or Italian seasoning
- 1/4 cup grated Parmesan cheese more if desired
- Optional: squeeze of lemon juice or a sprinkle of fresh parsley at the end
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with oil, garlic, salt, pepper, paprika, and herbs until well-coated.
- Spread evenly on the baking sheet in a single layer.
- Roast for 20–25 minutes, flipping once halfway through, until golden-brown and crispy on the edges. I like mine very crispy!
- Sprinkle with Parmesan and return to oven for 3–5 more minutes, just until cheese is melted and slightly crisp.
- Optional finishing touches: drizzle with a little lemon juice or top with chopped parsley.