Finishing the dish with lemon zest and parsley adds a nice brightness.
Serve this dish alongside roast chicken, pork and more.
Check out our expert tips on how to prevent a soggy texture.
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Line a large rimmed baking sheet with parchment paper.
Spread in an even layer on the prepared baking sheet.
Place cauliflower in the same large bowl.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Add 2 tablespoons each oil and lemon juice and the remaining 14 teaspoon pepper; toss until well coated.
Arrange the cauliflower florets, cut-sides down, in a single layer directly on top of the Parmesan mixture.
Roast until the cauliflower is tender-crisp and the Parmesan is golden brown, 15 to 20 minutes.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Let stand until the cauliflower cools and the Parmesan is set, 6 to 8 minutes.
Top with 14 cup parsley and 2 teaspoons lemon zest before serving.
It will save a little time when you make the recipe the next day.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
There are a few things that you could do to prevent soggy cauliflower.
Be sure youve dried the cauliflower well after youve washed it.
Even though you will be adding oil and lemon juice, you dont want any extra liquid.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Dont overcrowd the sheet panprovide space around each floret so they roast and dont steam.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
U.S. Department of Agriculture.Cheese, parmesan, hard.
