Garlic Parmesan Cauliflower Wing Bites

Just four ingredients are all you need to make these crispy roasted garlic Parmesan cauliflower bites. Wonderfully easy and simply delicious!

There's nothing better than vegetables roasted to crispy perfection! Roasting enhances the flavor and the caramelized edges are what my vegetable dreams are made of!

I've been having quite a moment with cauliflower lately. Roasted cauliflower, particularly. I can easily devour a whole head right off of the sheet pan... especially when the cauliflower is tossed with garlic butter and tons of Parmesan cheese. Hello, delicious!

Why this recipe is so good

If you love this side dish, be sure to try pesto cauliflower, roasted cauliflower gratin, and roasted Greek cauliflower.

Ingredients

The next time you are at the supermarket, grab a head of cauliflower. This dish comes together with butter, garlic, and Parmesan cheese which are likely staples in your kitchen.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

1. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Set aside.
2. Add the butter and garlic to a small sauce pan. Melt over low heat, allowing the garlic to infuse the butter for 5 minutes.
3. Meanwhile, remove the core from the head of cauliflower and separate the florets into bite-sized pieces.
4. Add the cauliflower to a large bowl. Using a strainer to catch the bits of garlic, pour the butter over the cauliflower. Toss to coat. Add ½ cup of Parmesan cheese and toss to coat.

5. Transfer the cauliflower to the prepared sheet pan.
6. Roast for 25-30 minutes until brown and slightly charred around the edges.

7. Top the hot cauliflower with another ½ cup of freshly grated Parmesan. Serve immediately.

What to serve with roasted cauliflower

This easy side dish pairs perfectly with just about any protein - beef, pork, chicken or fish. Try serving with meatloaf, grilled chicken, pork tenderloin, or brown sugar spiced salmon.

Or serve with your favorite buffalo sauce or ranch dressing for dipping!

Tips

• Use freshly grated Parmesan cheese. Freshly grated cheese melts SO MUCH better than cheese sold in a tub already grated/shredded.
• I like to use a microplane to grate the Parmesan. It creates a light, fine texture that melts so beautifully.
• Serve the cauliflower immediately. The texture is best right out of the oven. If reheated, the crispness will be compromised.

Equipment

Half sheet pan | Parchment paper | Butter warmer pot | Mesh strainer | Mixing bowl | Measuring cups and spoons | Microplane

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