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Golden roasted florets garlicky parmesan crisp.

Crispy Roasted Cauliflower

Golden roasted florets garlicky parmesan crisp. Easy American side, oven ready 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower 2 lb florets
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup grated parmesan cheese
  • 1 tbsp lemon juice

Equipment

  • Chef’s knife
  • Cutting board
  • Mixing bowl
  • Nordic Ware half-sheet
  • Tongs
  • Measuring spoons

Method
 

  1. 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.​
  2. 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.​
  3. 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.​
  4. 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.