Crispy Garlic Parmesan Roasted Cauliflower

Ingredients

For the Cauliflower:

• 1 large head of cauliflower, cut into bite-sized florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/2 cup breadcrumbs (panko for extra crispiness)
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder

For the Creamy Dip:

• 1/2 cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped

 Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) and line a baking tray with parchment paper.
2. Prepare the Cauliflower: Wash and thoroughly dry the florets to ensure crispiness when roasting.
3. Season the Florets: In a large bowl, toss cauliflower with olive oil, minced garlic, paprika, salt, pepper, and onion powder until evenly coated.
4. Add Coating: Mix in breadcrumbs and parmesan cheese, ensuring each piece is well coated for a crispy finish.
5. Arrange on Tray: Spread the florets in a single layer on the baking sheet, leaving space between each piece.
6. Roast: Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
7. Prepare the Dip: While the cauliflower roasts, mix all dip ingredients in a small bowl until smooth and creamy. Adjust seasoning as needed.
8. Finish & Serve: Remove cauliflower from oven, sprinkle with fresh parsley, and serve hot with the creamy dip.

Tips, Notes, and Q&A

• Tip: For extra crispiness, broil the cauliflower for the last 2–3 minutes.
• Tip: Avoid overcrowding the pan, as this causes steaming instead of roasting.
• Note: You can make this recipe gluten-free by using gluten-free breadcrumbs.
• Q: Can I air fry instead? Yes—cook at 400°F (200°C) for about 15–18 minutes, shaking halfway through.
• Q: Can I make it vegan? Substitute parmesan with nutritional yeast and use vegan mayo for the dip.

Servings & Nutrition (Approximate)

• Serves: 4 people
• Calories per serving: 220–280 kcal
• Protein: 6–8g
• Fat: 14–18g
• Carbohydrates: 18–22g