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Crispy Roasted Cauliflower with Lemon Garlic Butter and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This recipe delivers the best roasted cauliflower that’s perfectly crispy on the outside and tender on the inside. Sliced into thick steaks and carefully roasted at high heat with garlic, smoked paprika, and a touch of parmesan, this dish is finished with a luscious lemon garlic butter sauce and a broil that adds irresistible golden edges. Perfect as a side or a standout veggie dish, it’s easy, flavorful, and sure to impress.

Ingredients

Scale

Vegetables & Aromatics

  • 1 large head cauliflower (about 7-8 cups)
  • 2-3 cloves garlic (smashed, for the roasting pan)
  • 2 cloves garlic (smashed, for the butter sauce)
  • 2 tablespoons parsley (finely chopped, optional)
  • 1/2 lemon (juiced)

Oils & Fats

  • 3 tablespoons light olive oil (or any oil with a high smoke point)
  • 2 tablespoons butter

Spices & Seasonings

  • 1 teaspoon kosher salt (use half if using table salt)
  • 1 teaspoon garlic granules (or powder)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon freshly cracked black pepper

Cheese

  • 1/4 cup parmesan cheese (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and arrange two oven racks near the center of the oven to prepare for roasting on two pans.
  2. Prepare Cauliflower: Dry the cauliflower thoroughly after rinsing as needed. Do not chop into florets; instead, slice the cauliflower in half, lop off the stem, then slice into half-inch thick steaks. Carefully separate these slices into flat florets.
  3. Arrange Cauliflower on Pans: Divide the cauliflower pieces evenly between two half-sheet pans to ensure proper roasting and crispiness, as crowding on one pan will lead to steaming rather than roasting.
  4. Add Garlic to Pans: Smash and peel 4 cloves of garlic, adding 2 cloves to each pan to infuse flavor during roasting.
  5. Oil & Seasoning: Drizzle each pan with 1 1/2 tablespoons of light olive oil. In a small bowl, mix kosher salt, garlic granules, smoked paprika, and black pepper, then sprinkle evenly over both pans.
  6. Toss to Coat: Use your hands to gently mix the cauliflower with oil, garlic, and spices to ensure even coating, wiping off any excess oil pooled at the center for crispiness.
  7. Roast First Half: Place the two pans in the oven, one rack on top and the other below, and roast for 10 minutes without disturbing the cauliflower.
  8. Swap Pans: After 10 minutes, swap the positions of the pans in the oven and continue roasting for another 10 minutes to promote even browning.
  9. Check for Crispiness: After about 20 minutes total, the cauliflower should be browned and crispy around the edges.
  10. Prepare Lemon Garlic Butter: While cauliflower roasts, melt butter in a small pot over medium heat. Add lemon juice and smashed garlic cloves. Reduce heat to low and cook for 5-10 minutes, stirring occasionally, until fragrant. Remove from heat if garlic begins to brown.
  11. Grate Parmesan: Freshly grate 1/4 cup parmesan cheese to add richness and flavor.
  12. Finish Cauliflower: Remove cauliflower from oven and carefully pour lemon garlic butter over each pan. Sprinkle grated parmesan evenly.
  13. Broil for Crisp Edges: Turn broiler to high and move one oven rack to the highest position. Broil each pan individually for about 1 minute, watching closely and checking every 30 seconds to prevent burning, until cheese is bubbly and golden.
  14. Garnish and Serve: Sprinkle finely chopped parsley on top for freshness and color.
  15. Storage: Store any leftovers covered in the refrigerator for 2-3 days for best quality.

Notes

  • Using two sheet pans ensures crisp edges by avoiding overcrowding; don’t try to roast all cauliflower on one pan.
  • Slice cauliflower into steaks rather than chopping florets to achieve a better sear and crust.
  • Adjust garlic quantity in the butter sauce to your liking; more garlic will yield stronger flavor.
  • Wipe off excess oil pooling in pans to prevent sogginess and ensure crispiness.
  • Watch carefully during broiling, as cauliflower and cheese can burn quickly.
  • If you prefer a milder garlic flavor, remove garlic cloves from butter sauce before serving.
  • If you don’t have parmesan, a hard aged cheese like pecorino can be a good substitute.

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Find it online: https://homecookinggenius.com/crispy-roasted-cauliflower-with-lemon-garlic-butter-and-parmesan-recipe/