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Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower
This roasted Parmesan cauliflower is my go-to side dish for effortless elegance. Toss the florets in a creamy Parmesan mixture roast until golden and crisp-edged and serve immediately. The tender centers and savory aroma make it disappear every time—no complicated steps just perfect results.
Ingredients
  • 1 kg (2.2 lbs) cauliflower 1 large head
  • 200 g (7 oz) grated Parmesan cheese
  • 300 ml (1 1/4 cups) sour cream
  • Salt to taste
  • Freshly ground black pepper to taste
  • Basil oil for drizzling (optional)
Instructions

1. Preheat oven to 400°F (200°C)

2. Trim leaves and stem from cauliflower head and break into florets

3. In a large bowl toss florets with grated Parmesan sour cream salt and pepper until evenly coated

4. Spread in a single layer on a parchment-lined baking sheet

5. Roast for 20 to 25 minutes until fork-tender and golden brown

6. Drizzle with basil oil if desired and serve immediately with cherry tomatoes or other fresh vegetables

Tools
  • Baking sheet
  • Parchment paper
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Cheese grater
  • Cutting board
  • Knife
  • Oven

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