You need just four ingredients to make these crispy roasted garlic Parmesan cauliflower bites. They're wonderfully easy and simply delicious!
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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, particularly roasted cauliflower, like this pesto cauliflower, Greek cauliflower, and decadent cauliflower gratin.
I can easily devour a whole head off the sheet pan... especially when the cauliflower is tossed with garlic butter and tons of Parmesan cheese. Hello, delicious!
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Why you will love this recipe
- You are just 4 ingredients away from an incredible side dish.
- With bold flavors of garlic and Parmesan, this cauliflower is anything but boring!
- Garlic-infused butter is a game-changer. It has all the wonderful garlic flavor without bits of garlic that may burn in the oven.
- The Parmesan cheese creates crispy edges on the cauliflower, which means FLAVOR!
- Quick and easy - Just a few minutes of prep, and the oven does the rest!
Ingredients
The next time you are at the supermarket, grab a head of cauliflower. This dish uses 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.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Set aside.
- Add the butter and garlic to a small saucepan. Melt over low heat, allowing the garlic to infuse the butter for 5 minutes.
- Meanwhile, remove the core from the cauliflower and separate the florets into bite-sized pieces.
- 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.
- Transfer the cauliflower to the prepared sheet pan.
- Roast for 25-30 minutes until brown and slightly charred around the edges.
- 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 without eggs or breadcrumbs, grilled chicken with ranch seasoning, or pork tenderloin with caramelized onions and apples.
Or serve with your favorite buffalo sauce or ranch dressing for dipping!
Expert 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.
Try these cauliflower recipes next
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📖 Recipe Card
Garlic Parmesan Cauliflower Wings
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Ingredients
- 4 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 head cauliflower
- 1 cup freshly grated Parmesan cheese (divided, not packed)
Instructions
- Preheat the oven to 425℉. Line a half-sheet pan with parchment paper. Set aside.
- Add the butter and garlic to a small sauce pan. Heat slowly over low heat until the butter is melted. Allow the garlic to infuse the butter, about 5 minutes.
- Meanwhile, remove the core from the cauliflower and separate the florets into bite-sized pieces. Transfer to a large mixing bowl.
- Pour the butter over the cauliflower, using a strainer to catch the garlic. Toss to coat. Add ½ cup of the Parmesan cheese and toss to coat.
- Transfer to the prepared pan. Spread into an even layer. Bake for 25-30 minutes until the edges are slightly caramelized.
- Top the hot cauliflower with the remaining cheese. Serve immediately.
Notes
- 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.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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