Ina Garten Crispy Roasted Cauliflower Recipe
This Ina Garten Crispy Roasted Cauliflower Recipe is the perfect choice. It is very crunchy and full of savory flavor.
Ingredients
- 1 large head of fresh cauliflower.
- 3 tablespoons good olive oil.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 2 tablespoons minced garlic.
- 1/4 cup grated Parmesan cheese.
- 1 tablespoon fresh lemon juice.
- 2 tablespoons chopped fresh parsley.
Instructions
Prep the Oven
- Preheat your oven to 400 degrees. This high heat makes the cauliflower very crispy. Use a large baking sheet for roasting.
Cut the Florets
- Remove the green leaves from the cauliflower. Cut the head into small, bite-sized florets. Make sure they are all the same size.
Toss with Oil
- Place the florets into a large bowl. Pour the olive oil over the cauliflower. Toss well to coat every single piece.
Season the Veggies
- Sprinkle the salt and black pepper over them. Add the minced garlic to the bowl now. Toss again so the seasoning sticks well.
Spread on Tray
- Pour the cauliflower onto the baking sheet. Spread them out into one single layer. Do not let them overlap each other.
Roast in Oven
- Put the tray in the hot oven. Roast for about 25 to 30 minutes. The edges should look dark and crispy.
Add the Cheese
- Take the tray out of the oven carefully. Sprinkle the Parmesan cheese over the hot cauliflower. Toss it gently with a metal spatula.
Final Garnish
- Drizzle the fresh lemon juice over the top. Sprinkle the fresh parsley for a bright color. Serve it warm and enjoy the crunch!
Notes
- Use a very fresh and firm cauliflower head.
- Cut the florets into small, flat pieces.
- Flat sides brown much better on the pan.
- Do not crowd the baking sheet at all.
- Crowding makes the cauliflower steam instead of roast.
- Use a high-quality olive oil for better flavor.
- Add the garlic halfway if you fear burning.
- Parmesan adds a nice salty and nutty crust.
- Always use fresh lemon juice for a pop.
- Roast until the edges are almost dark brown.