Tender purple cauliflower roasted with garlic and parmesan in 30 minutes. This easy and delicious vegetable side dish pairs well with any meal or can be eaten as a snack.
The Inspiration
We went to our local Saturday farmers' market for the first time and loved all the fresh produce.
These purple and orange cauliflowers were strikingly beautiful. How could I pass these beauties up?
I was curious about the taste of these colored cauliflowers and also wanted to create a recipe that highlighted the sweet and nutty flavors while letting the natural colors shine.
Why You'll Love this Recipe
- The nutty parmesan and seasonings bring out the natural sweetness of the cauliflower.
- It's an easy vegetable side dish that requires very little prep work and minimal ingredients.
- The crispy bits of melted parmesan cheese add a crunch to the cauliflower.
Ingredients
- I used garlic powder since it's less prone to burning in the oven. You can use fresh garlic, just make sure it's a rough chop.
- This recipe can be made with regular white cauliflower as it tastes the same.
- The red pepper flakes adds a subtle kick to this dish, feel free to omit or substitute with cayenne powder.
- For a vegan alternative to parmesan cheese, try nutritional yeast.
How to Make Oven Roasted Garlic Parmesan Purple Cauliflower
- Preheat the oven to 425°F and place the cauliflower on a sheet pan lined with parchment paper.
- Coat the cauliflower with oil, garlic powder, red pepper flakes, parmesan cheese, salt, and black pepper. Bake for 20 minutes flipping halfway through then garnish with parsley and more parmesan cheese.
Tasty Tips
- Cut the florets around the same size so they cook evenly.
- Spread the cauliflower apart to prevent steaming.
- Test for doneness by tasting or poking a floret with a fork. If it slides through easily, the cauliflower is tender.
- Serve with all the crispy bits of parmesan on the pan. That stuff is gold!
FAQs
Store in an airtight container for up to 3 days.
You can reheat in the oven for 8-10 minutes at 400°F or microwave until hot.
Try to use cauliflower fairly soon after you bring it home as the brown spots are caused by oxidation over time.
Purple and orange cauliflower are higher in antioxidants than white cauliflower. The purple color is from the antioxidant anthocyanins and orange cauliflower has beta carotene and higher vitamin A content.
I found mine at a farmers' market but some local grocery stores may carry them.
More Delicious Vegetable Side Dishes You'll Love
- Maple Soy Brussels Sprouts
- Green Beans with Shiitake Mushrooms
- Greek Potato Salad
- Grilled Balsamic Zucchini
Oven Roasted Garlic Parmesan Purple Cauliflower
Ingredients
- 1 small head purple cauliflower 1 inch pieces
- 1 small head orange cauliflower 1 inch pieces
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ cup parmesan cheese grated
- salt and black pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon parsley chopped
Instructions
- Preheat the oven to 425°F.
- Place the cauliflower on a sheet pan lined with parchment paper.
- In a small bowl, mix garlic powder, red pepper flakes, parmesan cheese, salt and pepper and set aside.
- Use your hands to coat the cauliflower with oil then sprinkle on the seasonings and toss to coat evenly. Spread the cauliflower apart leaving some space in between each floret.
- Bake for 20 minutes, flipping halfway through.
- Garnish with parsley and more parmesan cheese if desired.
Notes
- Cut the florets around the same size so they cook evenly.
- Spread the cauliflower apart to prevent steaming.
- Test for doneness by tasting or poking a floret with a fork. If it slides through easily, the cauliflower is tender.
- Serve with all the crispy bits of parmesan on the pan. That stuff is gold!
Laura says
Beautiful photography. Great composition!
Kristin Licavoli says
Can you use white cauliflower instead of orange? I have purple, but my local farmer's market doesn't have orange yet.
Jenny says
Definitely, the color in orange cauliflower is from beta carotene but it generally tastes the same as white!