Roasted Cauliflower turns florets crispy golden with garlic parmesan kick, soft inside chew. Simple oil toss hits 425°F Nordic Ware sheet 25 minutes for perfect American side char. Healthy roast pairs chicken fish burgers, no bland steam here.
Crispy Roasted Cauliflower
Golden roasted florets garlicky parmesan crisp. Easy American side, oven ready 30 minutes.
Ingredients
Equipment
Method
- Rinse 1 head cauliflower cold water hands. Pat dry paper towels. Cutting board chef’s knife break to 1-2 inch florets even bites stems thin slice. Mixing bowl dump.
- Drizzle 3 tbsp olive oil bowl over florets. Add 1 tsp garlic powder ½ tsp salt ¼ tsp pepper measuring spoons. Rub hands shiny coat 30 seconds full. Mix ½ cup parmesan spoon clings.
- Preheat oven 425°F middle rack. Parchment Nordic Ware half-sheet. Spread florets no touch tongs flat sides down. Roast 25 minutes edges dark golden charred shake mitts 12 minutes.
- Mitts pull Nordic Ware half-sheet. Squeeze 1 tbsp lemon juice spoon hot batch. Toss tongs even shine. Scoop plate steaming.
Notes
- Florets 1-2 inch uniform roast even no big steam small burn; knife clean cuts quick.
- Hands rub oil penetrates flavor seals crisp no pool bottom sheet. Nordic Ware half-sheet gold fast aluminum heat.
- Shake once mid-roast flips char all sides; 425°F exact browns sugars no pale mush. Test fork pierces stem tender shell snaps.
- Lemon post-roast wakes flavors cuts richness; parm fresh grated melts hot clings best vs pre-shred dry.
