This is my favorite way to make roasted cauliflower and it’s the best vegetable side dish to complete any meal! Boring raw cauliflower transforms in the oven into a golden, crispy, flavor-packed deliciousness. A squeeze of fresh lemon juice after roasting takes it to the next level.
Want even more ideas for roasted vegetable side dishes? Try my Roasted Squash and Zucchini, Roasted Brussels Sprouts, and Roasted Ratatouille recipes.
Want to know the secret to making roasted cauliflower even tastier? Roast it with garlic cloves and spices, then finish it with a spritz of lemon juice and a sprinkle of parsley! There you have it… the Best Roasted Cauliflower Recipe you can serve with any main dish.
Why you’ll love this garlic cauliflower recipe
- The BEST roasted cauliflower recipe! I love roasting cauliflower for soup or an impressive main dish, but the roasted florets on their own are just as perfect. They only get better when they’re seasoned with a healthy dose of minced garlic cloves and optional (dairy free) parmesan cheese!
- An easy all-purpose side dish – If you can resist eating the cauliflower straight off the baking sheet, I’d recommend making it your new go-to side dish to pair with a well-rounded weeknight dinner or holiday meal.
- Made with less than 10 ingredients – This recipe is made with a handful of pantry staple ingredients, making it easy to throw together in about 30 minutes.
How to make roasted cauliflower with garlic and parmesan
Find the complete printable recipe with measurements below in the recipe card.
Spread the cauliflower florets onto a large baking sheet and toss them with the olive oil. Sprinkle the paprika, salt, and pepper over the top and toss again.
Roast the cauliflower florets until they’re golden and tender. Remove them from the oven and sprinkle the minced garlic and parmesan over top. Bake the cauliflower for 5 more minutes.
To finish, drizzle the lemon juice over the roasted cauliflower and garnish with fresh parsley. Serve while it’s still hot and enjoy!
Frequently asked questions
Pretty much everything! The naturally nutty, garlicky, and savory flavors in this roasted cauliflower recipe make it a perfect side dish for any main dish you love. Personally, I love serving it next to my Baked Ziti and Stuffed Jumbo Shells for family dinners.
Yes, but roasted frozen cauliflower tends to be softer and not as tender or caramelized when it comes out of the oven. If you’re planning on using frozen cauliflower, season and roast the florets from frozen (do not thaw them ahead of time) and add an extra 2 to 3 minutes to the baking time.
Once the leftover cauliflower is cool, transfer it to an airtight container and store it in the fridge for 3 to 4 days.
To reheat, either microwave the cauliflower or warm it in a 350ºF air fryer or oven until crisp again.
Best Roasted Cauliflower with Garlic
Ingredients
- 1 large head cauliflower chopped into florets (about 10 cups)
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 large cloves garlic minced
- optional: 1/4 cup parmesan cheese I used dairy free Violife
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F.
- To a large rimmed baking sheet, add the cauliflower florets. Drizzle the olive oil over them and toss to coat the cauliflower in oil.
- Sprinkle the paprika, salt and pepper onto the cauliflower and toss again to coat.
- Spread the cauliflower into a single layer on the baking sheet and bake for 20-25 minutes, until golden and tender. Remove from the oven briefly to sprinkle the garlic over the cauliflower (and parmesan, if using). Return to the oven and bake for 5 more minutes.
- Remove from the oven and drizzle fresh lemon juice on top of the roasted cauliflower. Garnish with fresh parsley and serve immediately.
Notes
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To reheat, either microwave until warm, or place in an air fryer (or oven) and reheat at 350 degrees F until warm and crisp.
