Cauliflower Crispy Parmesan Roasted

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Prep Time: 15 mins | Cook Time: 25 mins | Servings: 4

Ingredients

For the Cauliflower:

  • 1 large head cauliflower, cut into bite-sized florets

  • 3 tbsp extra virgin olive oil

  • 1/2 cup finely grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1/2 tsp onion powder

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 tbsp fresh parsley, finely chopped (for garnish)

  • Lemon wedges (for serving)

For the Garlic Aioli:

  • 1/2 cup mayonnaise

  • 2 cloves garlic, finely minced or grated

  • 1 tbsp fresh lemon juice

  • 1/2 tsp lemon zest (optional)

  • Salt and fresh black pepper, to taste

1.Preheat Oven & Sheet Pan:High heat prevents steaming.

Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet inside the oven while it preheats so the metal gets piping hot.

2.Season Cauliflower:

In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated.

3.Coat with Parmesan:

Sprinkle the finely grated Parmesan over the seasoned cauliflower. Gently toss so the cheese adheres to the oiled surfaces of the florets.

4.Roast to Perfection:

Carefully remove the hot baking sheet from the oven and line with parchment paper. Spread the florets in a single, uncrowded layer (use two sheets if crowded). Roast for 20–25 minutes, flipping halfway through, until edges are dark golden and crispy.

5.Whip the Garlic Aioli:

While the cauliflower roasts, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl until smooth. Cover and chill until ready to serve.

6.Garnish & Serve:

Transfer the hot roasted cauliflower to a serving platter, sprinkle with fresh parsley, and serve immediately with lemon wedges and the chilled Garlic Aioli.