Crispy Cauliflower with Warm Garlic-Parmesan Butter
Ingredients
- 1 medium headcauliflower
- 3 tablespoonolive oil
- ·kosher salt
- ·black pepper
- 4 tablespoonbutter
- 4 clovesgarlic
- ½ cupParmesan cheese
- 1fresh lemon
- 2 tablespoonfresh thyme (or dried oregano)
Prep
- 01
Cut 1 medium cauliflower head into bite-sized florets.
- 02
Mince 4 cloves garlic.
Method
- 01
Preheat your oven to 425°F.
- 02
Toss cauliflower florets with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a large baking sheet. Spread in a single layer.
- 03
Roast for 20 to 25 minutes, stirring halfway through, until golden brown at the edges and tender inside.
- 04
While the cauliflower roasts, melt 4 tablespoons butter in a small pan over medium heat. Add the minced garlic and thyme, then cook gently for 2 to 3 minutes until fragrant. Do not brown.
- 05
Transfer the roasted cauliflower to a serving bowl. Pour the warm garlic butter over it, add the Parmesan cheese, and squeeze the juice of 1 lemon over everything. Toss gently to coat.
- 06
Taste and adjust salt and pepper as needed. Serve warm.
Spice Tips
For a subtle kick, add 1/4 teaspoon red pepper flakes to the garlic butter. A pinch of smoked paprika sprinkled over the finished dish adds depth. Fresh basil or parsley can replace the thyme for a brighter, lighter flavor.
Leftovers keep covered in the refrigerator for up to 3 days; reheat gently on a sheet pan at 350°F to restore crispness.