Crispy Roasted Cauliflower with Garlic Lemon Butter and Parmesan Recipe

Introduction

This roasted cauliflower recipe delivers perfectly crispy edges and tender centers, elevated with a flavorful garlic butter and a sprinkle of parmesan. It’s an easy, delicious way to enjoy cauliflower that will please both vegetable lovers and skeptics alike.

Ingredients

• 1 large head cauliflower (about 7-8 cups)
• 3 tablespoons light olive oil* (or any oil with a high smoke point)
• 2-3 cloves garlic (smashed, for the roasting pan)
• 1 teaspoon kosher salt (use HALF the amount if using table salt)
• 1 teaspoon garlic granules (or powder)
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly cracked pepper
• 2 tablespoons butter
• 2 cloves garlic (smashed, for the butter)
• 1/2 lemon (juiced)
• 1/4 cup parmesan cheese** (to taste)
• 2 tablespoons parsley (finely chopped, optional)

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit. Arrange two oven racks near the center of the oven.
2. Step 2: Rinse the cauliflower if desired, then dry thoroughly with paper towels. You want it as dry as possible for crispiness.
3. Step 3: Slice the cauliflower into half-inch thick steaks by cutting it in half, removing the stem, then slicing across. Carefully separate the steaks into flat florets.
4. Step 4: Divide the cauliflower pieces between two half-sheet pans. Using two pans ensures crispy edges by preventing overcrowding.
5. Step 5: Smash and peel 4 garlic cloves and add two to each pan.
6. Step 6: Drizzle 1 1/2 tablespoons of oil on each pan, evenly coating the cauliflower.
7. Step 7: In a small bowl, mix kosher salt, garlic granules, smoked paprika, and black pepper. Sprinkle this spice mix evenly over both pans.
8. Step 8: Use your hands to thoroughly mix the cauliflower, oil, garlic, and spices. Remove any excess oil pooling to ensure crispness.
9. Step 9: Roast the cauliflower at 425°F for 10 minutes, placing one pan on the top rack and one on the bottom.
10. Step 10: After 10 minutes, switch the positions of the pans. Do not flip the cauliflower. Roast for another 10 minutes.
11. Step 11: After about 20 minutes total, the cauliflower should be golden and crispy on the edges.
12. Step 12: While the cauliflower roasts, make the garlic butter. In a small pot, melt butter over medium heat with lemon juice and smashed garlic cloves. Reduce to low and cook for 5-10 minutes, stirring occasionally, until fragrant. Remove from heat if garlic browns.
13. Step 13: Grate parmesan cheese.
14. Step 14: When cauliflower is done, pour the lemon garlic butter evenly over both pans. Sprinkle parmesan on top.
15. Step 15: Turn your broiler to high and move one oven rack to the highest position. Broil one pan at a time for about 1 minute, watching carefully to avoid burning. Checking every 30 seconds is best.
16. Step 16: Garnish with finely chopped parsley if desired. Serve immediately.

Tips & Variations

• For the crispiest texture, use two pans to avoid overcrowding the cauliflower pieces.
• If you prefer a milder garlic flavor, reduce the amount of garlic cloves in the butter sauce.
• Swap parmesan for nutritional yeast or a sprinkle of smoked paprika for a dairy-free variation.
• Use avocado oil or grapeseed oil if you don’t have light olive oil for a high smoke point alternative.

Storage

Store leftover roasted cauliflower covered in the refrigerator for 2-3 days. Reheat gently in a hot oven or toaster oven to help restore some crispiness. Avoid microwaving if possible, as it can make the cauliflower soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular olive oil instead of light olive oil?

Light olive oil is preferred for its higher smoke point, which helps prevent burning at high oven temperatures. Regular olive oil can be used but watch carefully to avoid smoke or bitterness.

Why do I need two pans instead of one?

Using two pans prevents overcrowding, allowing hot air to circulate around each piece. This ensures the cauliflower gets crispy edges rather than steaming and becoming soft.

Crispy Roasted Cauliflower with Garlic Lemon Butter and Parmesan Recipe

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5 from 146 reviews

This recipe for the Best Roasted Cauliflower delivers crispy, golden edges with tender centers using a high-temperature oven roasting method. Sliced cauliflower steaks are seasoned and roasted on two pans for even crisping, then topped with a vibrant garlic lemon butter sauce and parmesan cheese, finished under the broiler for a perfect cheesy crust. A sprinkle of fresh parsley adds brightness, making it a delicious, easy side dish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cauliflower

• 1 large head cauliflower (about 7–8 cups)

Seasoning & Roasting

• 3 tablespoons light olive oil (or any oil with a high smoke point)
• 2–3 cloves garlic, smashed (for the roasting pan)
• 1 teaspoon kosher salt (use half if using table salt)
• 1 teaspoon garlic granules or powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly cracked black pepper

Garlic Lemon Butter Sauce

• 2 tablespoons butter
• 2 cloves garlic, smashed
• 1/2 lemon, juiced

Toppings

• 1/4 cup parmesan cheese, grated (to taste)
• 2 tablespoons finely chopped parsley (optional)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Position two oven racks near the center of the oven to allow for even roasting on two pans.
2. Prepare Cauliflower: Rinse the cauliflower if needed and thoroughly dry it with paper towels. Leave it clean but dry for best roasting results.
3. Slice Cauliflower Steaks: Slice the cauliflower in half, remove the stem, then cut into half-inch thick slices (steaks). Carefully separate flat florets from the steaks to ensure even roasting and crispy edges.
4. Arrange Cauliflower on Pans: Divide the cauliflower evenly between two half-sheet pans to avoid overcrowding which prevents crisping.
5. Add Garlic to Pans: Peel and smash four cloves of garlic; add two cloves to each pan for roasting infused flavor.
6. Oil the Cauliflower: Drizzle 1.5 tablespoons of oil over each pan of cauliflower, ensuring even coating without excess pooling.
7. Season the Cauliflower: Mix kosher salt, garlic granules, smoked paprika, and black pepper in a small bowl. Sprinkle the spice blend evenly over both pans.
8. Toss to Coat: Use your hands to gently mix the cauliflower with oil, garlic, and spices ensuring all pieces are coated but not drenched in oil.
9. Roast: Place the two pans in the oven, one on the upper rack and one on the lower rack. Roast for 10 minutes without disturbing the cauliflower.
10. Rotate Pans: After 10 minutes, switch the positions of the pans in the oven without flipping the cauliflower. Continue roasting for another 10 minutes until browned and crispy at the edges.
11. Prepare Garlic Lemon Butter Sauce: While roasting, melt butter in a small pot on medium heat. Add smashed garlic and lemon juice, reduce heat to low, and cook gently for 5-10 minutes, stirring occasionally without browning the garlic.
12. Grate Parmesan: Freshly grate about 1/4 cup parmesan cheese to use as topping.
13. Add Sauce and Cheese: Remove roasted cauliflower from oven. Carefully drizzle the garlic lemon butter sauce over the cauliflower evenly on both pans, then sprinkle with grated parmesan cheese.
14. Broil Cauliflower: Turn your broiler on high and move one oven rack to the highest position. Broil each pan one at a time for about 1 minute, watching closely and checking every 30 seconds to avoid burning.
15. Garnish and Serve: Sprinkle finely chopped parsley over the cauliflower for freshness and serve immediately.
16. Storage: Store any leftovers in a covered container in the refrigerator for 2-3 days.

Notes

• Using two pans with space between cauliflower pieces ensures crispiness rather than steaming.
• Avoid slicing into small florets; slicing into steaks keeps edges intact for better roasting texture.
• If you use table salt instead of kosher salt, reduce the amount to avoid over-salting.
• Watch the broiler carefully; the parmesan can burn quickly.
• The garlic butter sauce is mild and fragrant; adjust garlic quantity based on preference.
• Leftover roasted cauliflower can be reheated in an oven or air fryer to maintain crispness.

Keywords: roasted cauliflower, crispy cauliflower, garlic lemon butter cauliflower, parmesan cauliflower, vegetable side dish