Whole Roasted Parmesan Cauliflower

Name: Whole Roasted Parmesan Cauliflower
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1 large head of cauliflower; 2 tablespoons of avocado oil or your preferred oil; Salt and pepper, to taste; 1/4 cup of shredded Parmesan cheese, plus more for sprinkling; 1/2 cup (113 g) of melted butter; 2 cloves of garlic, minced or pressed; 1/2 tablespoon of fresh or dried parsley

Roasted parmesan cauliflower is a simple yet delicious way to enjoy this versatile vegetable. It’s crispy on the outside, tender on the inside, and cheesy all over. Plus, it’s easy to make with just a few ingredients and minimal prep time. You can serve it as a main course or a side dish, and it’s sure to impress your family and friends.

The cauliflower comes out of the oven tender and juicy on the inside, and crispy and golden on the outside. It’s a simple and satisfying side dish that you can serve with any meat you like. I usually pair it with a grilled pork tenderloin for a hearty meal.

Ingredients

Head of cauliflower
Avocado oil or your preferred oil

Salt and pepper, to taste
Shredded Parmesan cheese, plus more for sprinkling
Melted butter
Garlic
Parsley

Making The Whole Roasted Parmesan Cauliflower

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

You’ll need a large head of cauliflower for this recipe. Cut off the stem and leaves and rinse it well under cold water. Pat it dry with some paper towels so the oil and butter will stick better.

Place the cauliflower on the prepared baking sheet and brush it all over with some avocado oil or any oil you prefer. I like avocado oil because it has a high smoke point and a neutral flavor. Season the cauliflower liberally with salt and pepper. This will help bring out the natural sweetness of the cauliflower.

Roast the cauliflower in the oven for about 40 minutes or until it is almost done and slightly golden on the outside. You can check the doneness by inserting a knife or a skewer into the center. It should go in easily but still have some resistance. You don’t want to overcook it or it will fall apart.

While the cauliflower is roasting, make the Parmesan garlic butter. In a small bowl, combine a quarter cup of shredded Parmesan cheese, half a cup of melted butter, two cloves of minced garlic, and half a tablespoon of fresh or dried parsley. Mix well to form a smooth paste. This is what will make your cauliflower extra cheesy and garlicky.

When the cauliflower is ready, take it out of the oven and baste it generously with the Parmesan garlic mixture, covering all the surface and crevices. You can use a pastry brush or a spoon to do this. Make sure you use up all the butter mixture for maximum flavor.

Return the cauliflower to the oven and roast for another 10 to 20 minutes or until the cheese is melted and bubbly and the cauliflower is golden brown. Keep an eye on it to prevent burning. You want it to be crispy but not charred.

Sprinkle some more Parmesan cheese on top if you like, and serve hot or warm with your favorite meat. I like to cut it into wedges and squeeze some lemon juice over it for some freshness. Enjoy!

Tools Used:

Baking sheet
Parchment paper
Knife
Cutting board
Measuring cups and spoons
Small bowl
Pastry brush

Frequently Asked Questions:

Can I use a different cheese for this recipe?

Yes, you can use any cheese that melts well, such as mozzarella, cheddar, or Gruyere.

How do I store leftover roasted cauliflower?

You can store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using vegan butter and vegan cheese instead of regular butter and Parmesan cheese.