Ingredients
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1 large head cauliflower, cut into bite-sized florets
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3 tablespoons olive oil
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4 cloves garlic, minced
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½ cup (50 g) grated Parmesan cheese
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
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½ teaspoon Italian seasoning
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2 tablespoons chopped fresh parsley
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1 tablespoon lemon juice (optional)
For the creamy dipping sauce
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½ cup mayonnaise or plain Greek yogurt
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1 tablespoon lemon juice
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1 small garlic clove, finely minced
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1 tablespoon chopped parsley
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Salt and black pepper, to taste
Instructions
1. Preheat the oven: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare the cauliflower: Wash the cauliflower, dry it thoroughly, and cut it into evenly sized florets. Removing excess moisture helps them become crispy.
3. Season the florets: In a large bowl, combine olive oil, minced garlic, paprika, garlic powder, onion powder, salt, black pepper, and Italian seasoning. Add the cauliflower and toss until evenly coated.
4. Add the Parmesan: Sprinkle about half of the Parmesan over the cauliflower and toss gently to distribute it.
5. Arrange on the baking sheet: Spread the florets in a single layer, leaving space between pieces. Crowding the pan can cause the cauliflower to steam instead of roast.
6. Roast until golden: Bake for 20 minutes, then turn the florets. Sprinkle with the remaining Parmesan and roast for another 5–15 minutes, until tender inside with golden, crispy edges.
7. Make the dipping sauce: Whisk together mayonnaise or Greek yogurt, lemon juice, minced garlic, parsley, salt, and black pepper. Refrigerate until ready to serve.
8. Finish and serve: Remove the cauliflower from the oven. Add fresh parsley and a squeeze of lemon juice if desired. Serve immediately with the creamy dipping sauce.
Quick Nutrition Information
Estimated per serving, including the cauliflower but excluding dipping sauce.
| Nutrient | Approximate amount |
|---|---|
| Calories | 180–220 kcal |
| Protein | 7–9 g |
| Carbohydrates | 11–14 g |
| Fat | 12–16 g |
| Fiber | 4–5 g |
| Sugar | 3–4 g |
Nut Information
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Tree nuts: None in the standard recipe.
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Dairy: Contains Parmesan cheese.
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Eggs: May be present in mayonnaise.
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Gluten: Generally gluten-free when all seasonings and ingredients are verified.
For a dairy-free version, replace the Parmesan with a suitable dairy-free alternative.
Pro tip: For extra crunch, place the florets cut-side down on the baking sheet and avoid stirring them too frequently. Serve straight from the oven for the best texture.