Garlic Parmesan Roasted Cauliflower

This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It’s well seasoned with garlic, black pepper, paprika, and parmesan.

Cauliflower is a great veggie to have as a side dish if you’re on a low-carb diet. it has a very similar texture to potatoes, but without all the carbs that our bodies don’t like. It’s also full of vitamin C.

You may think it’s very plain on its own. But it’s super versatile, which means you can prepare and season it the way you enjoy!

It goes well with parmesan cheese and pretty much all spices you want to cook/bake such as curry, cumin, coriander, and of course, paprika. Also, cauliflower goes along with any type of meat.

One of the best ways to make cauliflower is to roast it. Then, you have the chance to use garlic, olive oil, paprika, and parmesan, which brings this “not very flavourful” vegetable to a whole other level. However, when you roast the cauliflower, you need to spread the florets out into a single layer on the roasting pan. Otherwise, they’ll probably become soggy and it’s the last thing you want to happen to your Garlic Parmesan Roasted Cauliflower.

Also, you can’t roast it more than 30 minutes. This Garlic Parmesan Roasted Cauliflower will probably be ready in 25 minutes or until the top is lightly brown. You’ll know if your cauliflower is cooked using a fork to test for doneness. It should easily pierce the cauliflower.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 tablespoon extra-virgin olive oil
• Salt to taste
• ¼ teaspoon black pepper to taste
• 1 tablespoon garlic clove, minced
• 1 teaspoon paprika
• ½ cup grated parmesan cheese
• Fresh parsley, chopped

Directions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil.
3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika and mix everything well to combine.
4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.
5. Bake the cauliflower for 15 minutes.
6. Turn the florets to the other side, sprinkle with the parmesan cheese and bake 15 more minutes.
7. Serve in a casserole and garnish with parsley.

Recipe Source:primaverakitchen.com