Ingredients
Scale
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Remove the outer leaves from the cauliflower and cut the head into florets.
- Step 3: In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, and garlic powder until evenly coated.
- Step 4: Spread the cauliflower florets in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until the cauliflower is tender and lightly browned, flipping halfway through.
- Step 6: Remove from oven and sprinkle with Parmesan cheese and parsley (if using). Optionally squeeze lemon juice over the cauliflower. Serve immediately.
Notes
- Store leftover baked cauliflower in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10-15 minutes to crisp it up again, avoiding a soggy texture.
- Serve this baked cauliflower as a simple side dish or as a base for a grain bowl topped with your favorite protein.
- For extra browning and flavor, broil the cauliflower for the last 1-2 minutes, keeping a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American