Are you tired of bland, boring vegetable side dishes that nobody wants to eat? Get ready to revolutionize your dinner table with the most mind-blowing Coconut Oil Roasted Parmesan Cauliflower that will have even the pickiest eaters begging for seconds! This recipe transforms the humble cauliflower into a crispy, cheesy, flavor-packed masterpiece that's not just healthy, but incredibly delicious. Imagine golden-brown florets with perfectly crisp edges, coated in a mouthwatering blend of coconut oil and Parmesan that will make your taste buds dance with joy!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 3 tbsp coconut oil, melted
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the cauliflower head thoroughly under cool running water. Pat dry completely with clean kitchen towels or paper towels to ensure the florets are moisture-free for optimal roasting.
- Cut the cauliflower into evenly sized florets, aiming for pieces approximately 1-
- 5 inches in size to ensure uniform cooking.
- In a large mixing bowl, melt the coconut oil. If solid, microwave in 10-second intervals or use a small saucepan over low heat.
- Add grated Parmesan cheese, garlic powder, salt, and black pepper to the melted coconut oil. Whisk to create a well-combined seasoning mixture.
- Add cauliflower florets to the bowl and toss gently, ensuring each piece is evenly coated with the coconut oil and Parmesan mixture.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting and browning.
- Roast in the preheated oven for 20-25 minutes, turning the florets halfway through cooking to ensure even browning and crispy edges.
- Remove from oven when cauliflower is golden brown, slightly crispy on the edges, and tender when pierced with a fork.
- Let the roasted cauliflower rest for 2-3 minutes before serving to allow the Parmesan cheese to set and flavors to meld.
- Transfer to a serving dish and optionally garnish with fresh chopped parsley or additional grated Parmesan cheese before serving.
Tips
- Moisture is the Enemy: Ensure your cauliflower is completely dry before roasting. Any excess water will prevent those coveted crispy edges from forming.
- Size Matters: Cut your florets into uniform sizes (about 1-
- 5 inches) to guarantee even cooking and consistent texture.
- Don't Overcrowd: Spread the cauliflower in a single layer with some space between pieces. Overcrowding leads to steaming instead of roasting.
- High Heat is Key: The 425°F temperature is crucial for achieving that perfect golden-brown exterior and tender interior.
- Midway Flip: Always turn the cauliflower halfway through cooking to ensure even browning and maximum crispiness.
- Let it Rest: Allow the cauliflower to sit for a few minutes after roasting to let the Parmesan cheese set and flavors meld together. Pro Tip: For extra flavor, experiment with additional seasonings like smoked paprika, Italian herbs, or a sprinkle of red pepper flakes to customize your roasted cauliflower!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 7g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 10mg
