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Side Dishes

Italian Roasted Cauliflower


  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, roughly chopped
  • 1/3 cup parmasean cheese
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • 2 teaspoons roughly chopped fresh parsley


  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt, parmasean cheese and fresh parsley and toss again.
  3. Roast until golden and tender, about 20 minutes.
  4. Transfer to a serving bowl and serve.