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Roasted Cauliflower

roasted cauliflower seasoned with olive oil, salt, garlic powder, smoked paprika, red pepper flakes, and grated Parmesan
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 1 large head cauliflower (about 2 pounds), cut into small florets (about 8 cups)
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes
  • ⅔ cup freshly grated Parmesan cheese

Method

  1. Preheat the oven to 425°F with a rack in the center position. 
  2. On a large rimmed sheet pan, toss the cauliflower florets with the olive until evenly coated. Arrange in a single layer, making sure pieces don’t overlap. Evenly sprinkle with the salt, garlic powder, smoked paprika (if using) and red pepper flakes.
  3. Roast for 20 minutes, then remove from the oven and flip the cauliflower pieces using a spatula. Return to the oven and roast for another 10 minutes, or until the edges are browned and caramelized and the cauliflower is fork-tender. 
  4. Remove from the oven and sprinkle the Parmesan cheese evenly over the cauliflower. Return to the oven and roast until the cheese is melted and golden brown, about 5 more minutes.  
  5. Transfer to a serving platter and serve warm.