Roasted Cauliflower with Cheese
Elevate your meal with a simple and delicious side dish of oven-roasted cauliflower, perfectly seasoned and topped with a sprinkle of cheese. This versatile accompaniment pairs beautifully with any entrée, adding a flavorful and satisfying element to your plate.
Ingredients
1 cauliflower head
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
Directions
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
- Remove the outer leaves of the cauliflower and cut the florets off the stem. Wash the florets and allow them to drain.
- In a large bowl, combine the olive oil, salt, and pepper. Toss the cauliflower florets in the oil mixture until they are evenly coated.
- Spread the cauliflower on a large rimmed baking sheet, ensuring they are in a single layer.
- Place the baking sheet with the cauliflower in the preheated oven and roast for 15-20 minutes. Keep an eye on the cauliflower, as cooking times may vary. Roast until the cauliflower starts to soften and develop a slight browning.
- Sprinkle the shredded Parmesan cheese over the cauliflower and continue roasting for an additional 5-10 minutes, or until the cheese has melted and the cauliflower is tender.
- Remove the baking sheet from the oven and serve the oven-roasted cauliflower as a delicious side dish.
Notes
Choose a fresh cauliflower: Look for a cauliflower head that is firm, with crisp and tightly packed florets. Avoid any heads with discoloration or soft spots.
Cut the florets evenly: When cutting the cauliflower into florets, try to make them roughly the same size. This ensures even cooking and consistent texture.
Preheat the baking sheet: To achieve a nice caramelization on the cauliflower, preheat the baking sheet in the oven before adding the florets. This helps to create a slightly crispy exterior.
Don't overcrowd the baking sheet: Make sure to spread the cauliflower florets in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, resulting in a less crispy texture.
Adjust the seasoning: Feel free to adjust the amount of salt and pepper based on your taste preferences. You can also experiment with other seasonings like garlic powder, paprika, or dried herbs to add extra flavor.
Choose your cheese: While the recipe suggests shredded Parmesan cheese, you can explore other cheese options such as cheddar, mozzarella, or Gruyère. Choose a cheese that melts well and complements the flavors of cauliflower.
Check for doneness: Keep an eye on the cauliflower while it's roasting to ensure it doesn't become overcooked. You want the florets to be tender and slightly browned, but not overly mushy.
Customize the toppings: If desired, you can add additional toppings to the roasted cauliflower, such as chopped fresh herbs (like parsley or thyme), breadcrumbs, or a drizzle of balsamic glaze for added flavor and presentation.
Serve immediately: Roasted cauliflower is best enjoyed straight from the oven while it's still warm and crispy. Serve it as a side dish alongside your favorite main course.
Nutrition Detail
Nutrition Facts
8 servings per container
Serving size 1/8 of recipe
| Amount Per Serving | ||
|---|---|---|
Calories |
68 |
|
| % Daily Value* | ||
| Total Fat 5 g | 8 % | |
| Saturated Fat 1 g | 5 % | |
| Trans Fat O g | ||
| Cholesterol 3 mg | 1 % | |
| Sodium 164 mg | 7 % | |
| Total Carbohydrate 3 mg | 1 % | |
| Dietary Fiber 1 g | 3 % | |
| Total Sugars 1 g | ||
| includes 0 g Added Sugards | 0 % | |
| Protein 3 g | ||
| Vitamin D 0 mcg | 0 % | |
| Calcium 76 mg | 6 % | |
| Iron 0 mg | 0 % | |
| Potassium 225 mg | 5 % | |
*The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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