four.46 from 11 votes
Smoky Parmesan Roasted Cauliflower
Smoked paprika takes this Smoky Parmesan Roasted Cauliflower to the following stage. Great for dipping or served on my own as a facet in your primary entrée.
Total Cost $three.36 recipe / $ $zero.84 serving
Servingsfourto six servings
- 1Tbspsmoked paprika$zero.30
- half oftsporegano$zero.05
- 1/fourtspgarlic powder$zero.02
- Freshly cracked pepper$zero.05
- 1/fourcupgrated Parmesan$zero.36
- 1 half ofTbspolive oil$zero.12
- 1head cauliflower$2.49
Preheat the oven to 400 levels. Prepare a baking sheet by way of protecting it with foil and misting flippantly with non-stick spray.
In a small bowl, mix the smoked paprika, oregano, garlic powder, salt, freshly cracked pepper (10-15 cranks of a pepper mill), and grated Parmesan.
Remove the leaves from the cauliflower, then minimize into small florets. Place the florets in a big bowl and drizzle with olive oil. Toss the florets till they’re calmly lined in oil. Add about three/four of the Parmesan spice combination to the bowl and toss the florets till lined once more.
Spread the florets out over the skin of the baking sheet, ensuring they’re in one layer. Add any Parmesan and spices left within the backside of the bowl to the highest of the florets, then sprinkle the remainder, unused portion of the Parmesan spice combine over most sensible.
Roast the cauliflower within the totally preheated oven for 40-45 mins, or till the sides are browned and the cauliflower is comfortable. The parmesan will soften quite and change into crispy. Serve scorching out of the oven.
Can be served simple or with dipping sauces like pizza sauce, marinara, or ranch dip.