This Parmesan roasted cauliflower recipe is from Bon Appetit magazine, a recipe that I have wanted to make for a long time. I love cauliflower, especially cauliflower baked in the oven.
Cauliflower is sweet in nature, and after roasting and baking in the oven, the cauliflower caramelizes, making it one of the best roasted vegetables ever.
Fresh off the oven, these cauliflowers tasted utterly delicious. They were slightly burned and caramelized, I could taste the fresh and natural sweetness from the cauliflower. The savory Parmesan cheese completed the taste. I devoured them.
How Do I Slice Cauliflower
For this recipe, I strongly suggest you to slice it horizontally, like the picture, to form the nice tree shape. It does take some time but you will have the best results.
If you want something easier and quicker, you can always just cut the cauliflower into florets. Check out my Garlic Parmesan Roasted Cauliflower recipe.
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Parmesan Roasted Cauliflower Recipe
Parmesan Roasted Cauliflower - best cauliflower ever, baked in oven with butter, olive oil and Parmesan cheese. A perfect side dish.
- 8 oz cauliflower florets sliced horizontally
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- Pinch of salt
- 3 light dashes of ground black pepper
- 1/2 cup Parmesan cheese
- 1 teaspoon chopped parsley leaves
Preheat oven to 400°.
Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 20-30 minutes. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5 minutes. Remove from oven and serve immediately.
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