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roasted cauliflower
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4.91 from 40 votes

Roasted Cauliflower with Rosemary and Parmesan

The roasting process makes these cauliflower steaks tender and slightly sweet, a perfect combination with rosemary and parmesan.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: Vegetables
Servings: 4 servings
Calories: 148kcal
Author: Laura Lynch

Ingredients

  • 1 medium cauliflower cut into 1" steaks
  • 2 tablespoons olive oil
  • 1/2 cup Parmesan shredded
  • 1 tablespoon fresh rosemary chopped
  • salt to taste
US Customary - Metric

Instructions

  • Preheat oven to 400 F (200°C).
  • Cut the cauliflower into 1" steaks. Place them on parchment paper on a baking sheet. Brush both sides with olive oil. Sprinkle with salt.
  • Bake the cauliflower for 15 minutes. Remove from the oven and turn the steaks over, being careful not to break them apart. Sprinkle on the rosemary and parmesan cheese and return to the oven.
  • Bake for an additional 10-15 minutes, or until the tops are golden brown and the cheese is melted and browning.

Notes

  • Cut the cauliflower steaks roughly the same thickness. That will ensure that they all cook at the same rate.
  • Leave the stem intact to help keep the cauliflower steak together instead of breaking into florets.
  • Brushing the cauliflower with olive oil help the steaks get a nice char without drying out and will also help the rosemary adhere to the surface

Nutrition

Calories: 148kcal | Carbohydrates: 8g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 244mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 70mg | Calcium: 186mg | Iron: 1mg