Ingredients
Method
- Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Cut the cauliflower into uniform florets, about 1.5 inches in size. Pat them completely dry with paper towels.
- In a large bowl, toss the cauliflower florets with olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
- Arrange the seasoned cauliflower in a single layer on the prepared baking sheet, making sure pieces don't overlap. This ensures proper browning.
- Roast for 20 minutes, then remove from oven and sprinkle the grated Parmesan cheese evenly over the cauliflower.
- Return to oven and roast for an additional 5-8 minutes, until the cauliflower is golden brown and tender, and the cheese is melted and slightly crispy.
- Remove from oven and immediately sprinkle with fresh chopped parsley. Serve hot while the cheese is still bubbly.
Notes
For the best results, make sure your cauliflower florets are completely dry before tossing with oil. Any excess moisture will create steam and prevent proper browning. Leftover roasted cauliflower keeps in the refrigerator for 3 days and can be reheated in a 350°F oven for 5-7 minutes. This recipe easily doubles for larger crowds, just use two baking sheets to avoid overcrowding.