Description
Discover the perfect way to roast cauliflower to crispy, golden-brown perfection with this easy and flavorful recipe. Featuring garlic, lemon butter, and a sprinkle of parmesan, this side dish is irresistibly delicious and can complement any meal year-round. Say goodbye to soggy cauliflower and hello to satisfying crunch with just the right seasoning and technique.
Ingredients
Scale
Cauliflower and Seasoning
- 1 large head cauliflower, about 7–8 cups
- 3 tablespoons light olive oil (or any oil with a high smoke point)
- 4 cloves garlic, smashed (divided: 2 cloves for roasting pan, 2 cloves for butter)
- 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
Garlic Butter Sauce
- 2 tablespoons butter
- 2–3 cloves garlic, smashed
- 1/2 lemon, juiced
Garnish
- 1/4 cup parmesan cheese, freshly grated
- 2 tablespoons parsley, finely chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and arrange two oven racks near the center positions to ensure even roasting.
- Prepare Cauliflower: Rinse the cauliflower if needed and dry thoroughly with paper towels. Slice the cauliflower into half-inch thick steaks by first halving it, removing the stem, then slicing across. Carefully separate the steaks into flat florets to maximize crispy edges.
- Distribute Cauliflower: Divide the cauliflower florets evenly between two half sheet pans. Using two pans prevents overcrowding, which is essential for achieving crispiness.
- Add Garlic and Oil: Add two smashed garlic cloves to each pan. Drizzle 1.5 tablespoons of light olive oil over each pan, ensuring even coating without pooling oil.
- Season Cauliflower: In a small bowl, mix kosher salt, garlic granules, smoked paprika, and cracked black pepper. Sprinkle this spice mix evenly over both pans of cauliflower. Use your hands to toss and ensure all pieces and garlic are well coated with oil and seasoning.
- Roast First Phase: Place one pan on the upper rack and the other on the lower rack of the oven. Roast for 10 minutes without stirring or flipping.
- Swap Positions: After 10 minutes, switch the pans between the upper and lower racks to promote even cooking. Roast for another 10 minutes.
- Make Garlic Butter: While the cauliflower roasts, melt butter in a small pot over medium heat. Add lemon juice and 2-3 smashed garlic cloves. Reduce heat to low and cook gently for 5-10 minutes, stirring occasionally, taking care to prevent browning of garlic. Remove from heat once infused.
- Grate Parmesan: Freshly grate 1/4 cup parmesan cheese to prepare for finishing the cauliflower.
- Add Butter and Cheese: When cauliflower is golden and crispy after 20 minutes, carefully pour the lemon garlic butter sauce over both pans. Sprinkle parmesan cheese evenly on top.
- Broil for Finish: Turn on the broiler to high and move one oven rack to the highest position. Broil one pan at a time for about 1 minute, watching closely every 30 seconds to prevent burning, to achieve a lightly browned cheese crust.
- Garnish and Serve: Sprinkle finely chopped parsley over the finished roasted cauliflower. Serve immediately for best texture and flavor.
- Storage: Store any leftovers covered in the refrigerator for 2-3 days, reheating to maintain crispiness if desired.
Notes
- Olive Oil: Cauliflower size varies; adjust oil amount as needed to coat pieces thinly without pooling for optimal crispiness.
- Parmesan Cheese: Use freshly grated real parmesan to help it stick; pre-shredded cheese tends to slide off and doesn’t brown as well.
- Frozen Cauliflower: Can be used without thawing. Spread florets well to avoid sogginess. Cook for the same time or a minute or two longer.