It’s wonderfully flavorful! High-heat baking caramelizes the cauliflower and turns it into a delicacy. Cauliflower is a versatile vegetable that can be used in countless recipes, such as sauteed cauliflower, microwave cauliflower, cauliflower pizza crust, and Buffalo cauliflower wings. This roasted cauliflower recipe is especially good. It’s delicious, and my entire family loves the cheesy topping. The cauliflower becomes wonderfully creamy as it bakes! It’s a lovely side dish that goes with many meals.
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Fresh cauliflower: You can absolutely bake frozen cauliflower. But in this recipe, I prefer to use fresh cauliflower. Olive oil: I love cooking with this delicious oil. It does have a relatively low smoke point (though some say that’s not an issue if using extra-virgin olive oil), so you can use melted butter instead. Sea salt and black pepper: Freshly ground black pepper tastes best. Garlic powder: You can use fresh minced garlic instead. But I like how the powder uniformly coats the cauliflower and doesn’t burn as quickly as minced garlic. Grated Parmesan: It’s best to use finely grated cheese, although coarsely shredded parmesan will work if that’s all you have.
You start by trimming the cauliflower and separating it into florets. Try to keep the florets about the same size - use a knife to cut the bigger ones into smaller chunks. Place the cauliflower pieces in a rimmed baking dish large enough to fit them in a single layer without crowding them too much. Garnish with chopped parsley and serve.
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Reheat the leftovers gently in the microwave at 50% power before serving them. Sometimes, instead of reheating, I add them cold to a salad.
