Roasted cauliflower with garlic and parmesan

editoron

  • 1 large head of cauliflower
  • 3 tablespoons olive oil or melted butter
  • 2 garlic cloves, pressed or finely chopped
  • 1 tsp paprika powder
  • 1 tsp dried oregano
  • 1/2 tsk salt
  • 1 pinch black pepper
  • 40 g riven parmesan
  • 2 tbsp fresh parsley, chopped

Optionally:

  • 1 tbsp lemon juice
  • 1 pinch of chili flakes
  • 2 tablespoons breadcrumbs for extra crunchiness

Do this:

  1. Set the oven to 200 °C.
  2. Rinse the cauliflower and dry it well.
  3. Cut the cauliflower into small florets. Try to make the pieces roughly the same size so they cook evenly.
  4. Place the cauliflower florets in a large bowl.
  5. Add olive oil or melted butter, garlic, paprika, oregano, salt and black pepper.
  6. Mix thoroughly so that all the cauliflower pieces are covered by the spices.
  7. Place the cauliflower on a baking sheet lined with parchment paper.
  8. Spread the pieces out in a single layer. Avoid placing them too close together.
  9. Roast in the middle of the oven for about 25–30 minutes.
  10. Carefully turn the cauliflower halfway through so that it gets color on several sides.
  11. When the cauliflower is golden and soft, remove the tray from the oven.
  12. Sprinkle over the parmesan and let it melt slightly from the heat.
  13. Top with fresh parsley.
  14. Feel free to squeeze over a little lemon juice just before serving.

Serving tips

Roasted cauliflower is best hot straight from the oven, but it also works lukewarm in salads and lunch boxes.

Please serve it to:

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