Simple, yet delicious! This easy Garlic Parmesan Roasted Cauliflower is the perfect side dish to just about any protein.
Cauliflower is one of those foods that took me decades to love. I grew up a potato girl through and through. When I switched to a low carb lifestyle, cauliflower became a mainstay in my weekly meal planning. It has this amazing ability to mimic so many of my favorite high carb foods, like potatoes, pasta, rice, etc. This Garlic Parmesan Roasted Cauliflower recipe is super simple to make, cost effective, and really flavorful. It is the perfect low carb side dish recipe to complement just about any kind of protein.
Check out some of my other favorite low carb cauliflower recipes:
- Buttery Cauliflower Rice Pilaf
- Cauliflower and Broccoli Cheese Soup
- Mushroom Risotto with Cauliflower Rice
- Carmalized Onion Horseradish Cauliflower Mash
- 24 Creative Low Carb and Gluten Free Cauliflower Recipes
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Roasted Garlic Parmesan Cauliflower
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
1 large head cauliflower, trimmed into small florets
½ cup grated Parmesan cheese
1 tablespoon Italian Seasoning (I use this brand)
3 cloves garlic, minced
3 tablespoons olive oil, more if needed
sea salt and black pepper, to taste
1 tablespoon Italian Seasoning (I use this brand)
3 cloves garlic, minced
3 tablespoons olive oil, more if needed
sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the cauliflower, Parmesan cheese, Italian seasoning, garlic, olive oil, salt and pepper. Toss until all ingredients are well combined and the cauliflower is coated.
- Line in a single layer, on a rimmed baking sheet and bake on the top rack for 30 to 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
matouspica says
cooooooooool today I am doing it
Karlikia says
Excellent and delicious!
Michelle says
Should I use fresh grated cheese or the other one
Jennifer says
This was sooooooo good!!! I used frozen cauliflower straight from the freezer and roasted for 25 minutes total, but turned the cauliflower after 15 minutes. They were perfection! I heated leftovers in the microwave today and served with two crispy fried eggs over easy on top. Incredibly delicious and satisfying (who needs potatoes?)! These are going to be in regular rotation going forward. Yum!
KalynsKitchen says
Hi there,
Just letting you know I am featuring this recipe in my weekly Low-Carb Recipe Love on Fridays, which is all about roasted cauliflower this week! (These comments also help me remember I've featured this recipe, just in case it catches my eye again later!) Hope some of my readers will click over and try the recipe!
Peace Love and Low Carb says
Thanks Kalyn! I will be sure to share it!
Alycia Nichols says
I will admit to not caring much for cauliflower. I did make cauliflower soup recently, though, and it was delicious. So now I'm going to take another leap of faith and give this recipe a try. It really does look good! I know my vegetable-lovin' husband will love it!
Michele says
This looks absolutely delicious and am going to try this tonight. But I have a question about roasting cauliflower. Every time I've attempted to roast cauliflower, it comes out of my oven feeling rubbery in texture and not very palatable. What am I doing wrong?
Anna says
Best cauliflower ever! I roasted it for 27 minutes, was perfectly cooked.
Jane Thompson says
this looks so delicious!
Jen@PregnantDiabetic says
oooooo yummm!!!
Jen@PregnantDiabetic