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Crispy Parmesan Roasted Cauliflower

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This Crispy Parmesan Roasted Cauliflower recipe features tender florets with a golden, cheesy crust, seasoned with paprika for warmth and color. It's a quick, satisfying side perfect for family dinners or potlucks.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3-4 cups cauliflower florets Use fresh cauliflower for best results.
  • 1/2 cup grated Parmesan cheese Freshly grated is recommended.
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 2 tbsp melted butter Can substitute with olive oil for a healthier option.

Method
 

Oven Method
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
  2. Pat cauliflower florets dry with a towel so they brown instead of steaming.
  3. In a bowl, combine melted butter (or oil), paprika, black pepper, and the grated Parmesan. Toss the florets until they’re evenly coated.
  4. Spread florets in a single layer on the baking sheet, leaving space between pieces for crisping.
  5. Roast for 18–22 minutes, turning once halfway through, until edges are deeply golden.
  6. Remove from oven and let rest 2 minutes; the cheese will set and add extra crunch.
Air Fryer Method
  1. Preheat air fryer to 400°F (200°C) if your model recommends preheating.
  2. Toss florets with butter or oil, paprika, pepper, and Parmesan as above.
  3. Place florets in the air fryer basket in a single layer (work in batches to avoid overcrowding).
  4. Air fry 10–12 minutes, shaking the basket halfway, until florets are crisp and golden-brown.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 6gProtein: 10gFat: 13gSaturated Fat: 7gSodium: 300mgFiber: 2gSugar: 2g

Notes

For extra crunch, finish for 1-2 minutes under the broiler (oven method). Store cooled cauliflower in an airtight container for 3-4 days in the fridge. Reheat for best crispness in the oven or air fryer.
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