This roasted cauliflower is tender at the core with crisp, caramelized edges and a nutty Parmesan finish. Garlic and fresh herbs infuse savory warmth while a bright lemon zest lift adds balance. Texturally it combines soft florets, crunchy browned bits and a light, cheesy crust. Serve hot alongside roasted meats, grilled fish, or as part of a weeknight vegetable spread.
Ingredients
- 1 large head cauliflower (about 1.5–2 lb), trimmed and cut into florets
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs (optional for extra crunch)
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley (for garnish)
- Lemon wedges, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or lightly oil it.
- In a large bowl, toss the cauliflower florets with olive oil, minced garlic, salt, pepper, thyme, and rosemary until evenly coated.
- Arrange the florets in a single layer on the prepared baking sheet, spacing them so air circulates and they can brown.
- Roast for 20–25 minutes, shaking or stirring once halfway through, until edges are golden and the centers are tender when pierced.
- Sprinkle the grated Parmesan and panko breadcrumbs over the florets and return to the oven for an additional 4–6 minutes, until the cheese melts and crumbs are golden.
- Remove from the oven, toss gently with lemon zest and chopped parsley, and adjust seasoning to taste.
- Serve immediately with lemon wedges on the side for squeezing over the cauliflower.
Tips or Variations
- For a smoky note, add 1/2 tsp smoked paprika to the oil mixture before roasting.
- Make ahead by roasting without breadcrumbs, then re-crisp in a hot oven (400°F / 200°C) for 8–10 minutes and add fresh Parmesan just before serving.
