Crisp-Roasted Cauliflower with Parmesan

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.

Golden, tender cauliflower florets with a savory parmesan crust that's perfect for keto sides. This Mediterranean-inspired vegetarian recipe, ready in about 37 minutes, pairs cauliflower, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 27 min Serves 4 Mediterranean cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 1 large head cauliflower into florets and toss with 2 tbsp olive oil, 3 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 25 minutes, stirring once halfway, until edges are golden brown and tender.
  3. Step 3: Remove from oven and sprinkle evenly with 1/4 cup grated parmesan cheese.
  4. Step 4: Return to oven for 2 minutes until cheese melts and turns lightly browned.

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