Creamy Parmesan Roasted Cauliflower

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp-tender cauliflower florets coated in a rich Parmesan-herb sauce, baked until golden with a velvety texture. This French-inspired vegetarian recipe (low-carb), ready in about 35 minutes, pairs cauliflower, Parmesan cheese, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 French cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 1 head cauliflower into 1-inch florets, discarding the core, and toss with 1 tbsp unsalted butter and 1/4 tsp salt on a baking sheet.
  2. Step 2: Roast for 20-25 minutes, flipping halfway, until the cauliflower edges are golden brown and tender when pierced with a fork.
  3. Step 3: While roasting, mince 2 garlic cloves and combine with 1/4 cup grated Parmesan, 1 tsp fresh thyme, and 1 tbsp water in a small bowl to form a paste.
  4. Step 4: Remove cauliflower from oven, drizzle with the Parmesan-garlic paste, and toss gently until evenly coated, then return to oven for 3 more minutes to melt the cheese.

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