A simple and sophisticated side-dish for the win with this Garlic Parmesan Roasted Cauliflower recipe. Fresh veggies roasted to perfection and better yet, done in 20-minutes! Healthy meals don’t have to be complicated or daunting. The olive oil provides a dose of healthy fats while the garlic and thyme add fresh and bold flavors to this simple side. Top this sheet pan of roasted cauliflower with a hit of flavor and salt from the fresh grated parmesan, enough to flavor the cauliflower without turning it into loaded roasted vegetables.
Broadening vegetable horizons.
It’s typical to walk through the grocery store and grab the common spinach, broccoli and green beans. It’s a comfort zone. Familiar ingredients have their time and place. Don’t get me wrong, we eat all three of those veggies on a weekly basis for that reason exactly. I typically steam them with a dab of butter and pinch of salt. BUT it’s time to broaden your vegetable horizons. Push outside the limits and dare to be bold in ingredient selections and flavors! I bet you didn’t expect for Cauliflower to be so motivational, huh?
The grocery list:
Cauliflower florets — you can also use a whole head of cauliflower and trim it down to florets but this is a time-savor hack, buy the precut bags of florets!
Garlic cloves, in skin — roasted the cloves in their skin is a great way to keep the cloves from burning. The roasted garlic cloves become soft and sweet and golden. Squeeze them out of their skin and toss with the cauliflower before serving.
Olive oil — my go-to is Cobram Estates Olive Oil. I have visited the olive groves in California and I’ve witness the process of taking olives from tree to table. It’s so fresh, slightly spicy on your palate (from the anti-microbial components in the EVOO!) and tastes like grassy fresh green tomatoes. There is nothing better!
Kosher salt — I use two types of salt when cooking. I used Mortons Kosher Salt during cooking and Maldon Sea Salt Flakes as finishing salt. A small pinch of flakey salt just before serving can make the food POP.
Black pepper — There are two types of black pepper, fresh and ground. Fresh Ground Black Pepper flavor is unmatched! If a recipe needs a large amount of black pepper (1 tablespoon or more) I use pre-ground black pepper.
Fresh grated parmesan — the rule of thumb is “fresh is best” BUT pre-grated or dried parmesan will work in this recipe as well.
Less time cooking, more time eating.
This is a 20-minute sheet pan side dish. Toss it together and either throw it on the Traeger Grill or in the oven, set the timer and serve it up alongside the main course. The side dish pairs great with beef, chicken and pork. The options are endless! If you’re looking for a few of our favorites to accompany this side dish try these:
CRISPY CHICKEN THIGHS WITH BALSAMIC RED ONIONS AND ROASTED GRAPES — cooking this dish on try Traeger grill makes meal-time even easier. Once the Traeger is HOT it’s the one-stop cooking vessel for this entire meal.
GARLIC STEAK PARMESAN FRITES — double down on the parmesan flavor and increase the vegetables by adding these cauliflower florets into the mix of this family family.
SANTA MARIA TRI-TIP — we love the flavors of this tri-tip marinate and the brightness of the chimichurri. If you pair this roasted cauliflower with this dish, I suggest spooning some chimichurri over EVERYTHING before serving. I could sip it with a straw, it’s THAT good!
Looking for more side dishes?
Here are a few to try:
Lastly, if you make this Garlic Parmesan Roasted Cauliflower recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- 2 pounds cauliflower florets
- 5 cloves garlic, in skin
- 1 tablespoon fresh thyme, divided
- 2 tablespoons olive oil
- Kosher salt to taste
- black pepper to taste
- 2 tablespoons fresh grated parmesan
- Preheat the Traeger Grill (or oven) to 375°F.
- On a sheet pan toss the cauliflower, garlic cloves, 1/2 the thyme, olive oil and salt and pepper.
- Roast for 15-20 minutes, tossing half way.
- Remove from the grill, top with remaining fresh thyme and fresh grated parmesan.
- Toss and serve.
Nutrition Information: 6 servings 91 cals / 5g F / 8g C / 4g P