Description
Sweet, caramelized garlic and sharp Asiago cheese elevate roasted cauliflower into a delicious side dish, crispy on the edges and silky inside.
Ingredients
Scale
- 700 g (1.5 lb) cauliflower, cut into even florets
- 1 head garlic (about 10–12 cloves)
- 45 ml (3 tbsp) olive oil
- 100 g (1 cup) Asiago cheese, finely grated
- Zest of 1 lemon and 15 ml (1 tbsp) lemon juice
- 1 to 1 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp freshly ground black pepper
- 25 g (1/4 cup) panko breadcrumbs (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 220°C (425°F). Slice the top off the garlic head, drizzle with 5 ml (1 tsp) olive oil, wrap in foil, and roast for 30–35 minutes until soft.
- Trim and cut cauliflower into even florets. Toss florets with olive oil, lemon zest, lemon juice, salt, black pepper, and the mashed garlic until evenly coated.
- Spread florets on a baking sheet in a single layer and roast for 20–25 minutes, turning once at 12 minutes.
- Remove from oven, sprinkle with Asiago, and return for 4–5 minutes until cheese melts. Optional: add panko topping and broil for 1 minute.
- Drizzle with additional olive oil, scatter parsley, and serve warm.
Notes
Ensure florets are evenly sized for consistent cooking. You can prepare the garlic and cauliflower separately ahead of time and reheat. For a dairy-free version, use nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 18mg