1large cauliflower headcleaned and separated into florets (1 pound)
4tablespoonsolive oilextra-virgin
½teaspoonsea salt
¼teaspoonblack pepper
1teaspoongarlic powder
¼cupParmesandry-grated
2tablespoonsparsleychopped
Instructions
Preheat your oven to 425°F. Place the cauliflower florets in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9 X 13 rectangular baking dish.
Toss the cauliflower florets in the pan with the olive oil, salt, pepper, and garlic powder. I use my hands to ensure the florets are well-coated.
Roast the cauliflower for 15 minutes. Gently stir the florets and sprinkle them with the parmesan.
Continue baking the cauliflower until tender and golden, about 10-15 more minutes.
Garnish with chopped parsley and serve.
Video
Notes
For crispy results, space the florets in the baking dish. If the florets are too crowded in the pan, they will steam rather than roast and won't come out crispy.
You can use fresh minced garlic instead of garlic powder. But I like how the powder uniformly coats the cauliflower and doesn't burn as quickly in the oven as fresh garlic.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. Sometimes, instead of reheating the leftovers, I add them cold to a salad.