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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/crispy-roasted-cauliflower-with-garlic-lemon-butter-and-parmesan-recipe/