Cauliflower seems to be one of those veges that people don’t like to just eat. It gets turned into just about anything from pizza crusts, to rice, to sauce but you don’t often see it as a standalone vegetable. I don’t like it. I mean, I love cauliflower, I don’t like how underrated it is! It’s a vegetable that is so good for you but also is pretty substantial and there’s nothing better than veges that can be a whole meal or snack. Except maybe cheesecake bars. Which is kind of why I’m so excited about Parmesan Roasted Cauliflower. Since I’ve been at home with Sadie my snack game has been waaaay too unhealthy!
Parmesan Roasted Cauliflower is my new favourite way to eat this powerhouse vege. Actually, it’s probably still second behind being smothered in cheese sauce. But it’s most definitely healthier!
Parmesan roasted cauliflower is so easy to throw together. Cut up a bunch of florets, toss in some olive oil and then add garlic powder, paprika, salt & pepper and parmesan. Spread it all out on a baking tray and roast for 30-40 minutes depending on how big the pieces are and how crispy you like the cauliflower. I like it when it’s going golden brown and is just starting to char a little. Perfect!
The first time I made this I grated the parmesan and then ended up with bits of cheese that kind of stuck to the tray more than the cauliflower. Still good…nothing like crunchy cheese! But then I saw the powdered parmesan at the supermarket and it all made sense. Except that powdered parmesan for some reason is about 10 times more expensive than a block, so buy a block and use the teeny weird holes on the side of the grater that until this point served no purpose other than cutting your hand, and make the powder.
Parmesan roasted cauliflower can be served up as a side dish for almost any main meal. Think chicken pieces, sausages, or even with the Sunday roast! Maybe even as an alternative to fries with pizza or burgers! It also makes an awesome snack. The last batch of this I made I ate in 1 sitting for afternoon tea. Perfect. A way
better healthier option than cupcakes! And it even got the tick of approval from Josh. Win!
- 4 cups cauliflower florets
- 1 TBSP olive oil
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 3 TBSP powdered parmesan
- salt & pepper
Pre-heat the oven to 200°C
Add cauliflower florets & olive oil to a medium sized mixing bowl and toss to coat the cauliflower evenly.
Add garlic powder, paprika, parmesan and season with salt & pepper and mix to combine all ingredients.
Tip onto a baking tray lined with baking paper or a silpat liner and spread out in a single layer.
Bake for 30-40 minutes, stirring after 20 minutes, until cauliflower is starting to go golden and crisp up.
You can buy powdered parmesan from the supermarket, or you can use the smallest holes in your regular cheese grater and make it yourself.