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Garlic Parmesan Roasted Cauliflower for low carb vegetarian recipes

I reach for low carb vegetarian recipes when I want dinner to feel light and kind. This tray of garlic parmesan cauliflower checks that box. The edges turn crisp. The centers stay tender. The smell fills the room and I swear the neighbors pause at the door. I grew up picking the crunchy bits off roasting pans. I still do. We toss florets with olive oil and fresh garlic. We add a calm shake of paprika and thyme. The heat makes the cheese go toasty and nutty. I taste one hot from the pan and then I go back for one more. That happens to you too, right Low Carb Recipes guide my busy week. recipes low carb sit on my list next to quick salads. Low carb recipes keep me steady when time slips. I lean on a recipe low carb when friends come by and I need a smart side. I like low carb recipes easy for late nights. Easy Low Carb Recipes save the mood and the dishes. Serve this with fish or chicken or a big green salad. Save a wedge of lemon and a sprinkle of parsley. The tray comes out golden. The table goes quiet for a second. Then someone asks for the last piece, and we smile.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keywords: easy low carb recipes, Elena Cooks, Garlic Parmesan Roasted Cauliflower, gluten free, low carb recipes, low carb recipes easy, low carb vegetarian recipes, recipe low carb, recipes low carb, roasted cauliflower, vegetarian side dish
Servings: 4 servings
Author: Elena

Ingredients

  • 1 medium head cauliflower, cut into bite size florets
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme or rosemary
  • Salt and black pepper to taste
  • Fresh parsley or lemon wedges for serving

Instructions

  1. Heat the oven to 425 F. Line a baking sheet with parchment or lightly oil it.
  2. Wash and dry the cauliflower. Cut into small florets for even cooking.
  3. Place the florets in a large bowl. Add olive oil and toss until coated.
  4. Add garlic, paprika, thyme, salt, and pepper. Toss again so each piece wears the mix.
  5. Spread the florets on the sheet in one layer with space between each piece.
  6. Roast for 15 minutes. Turn the florets with a spatula. Roast for 5 to 10 minutes more until the edges turn deep gold.
  7. Pull the pan out. Sprinkle Parmesan over the hot florets. Return to the oven for 3 to 5 minutes so the cheese melts and turns to a light crust.
  8. Move the cauliflower to a warm bowl. Finish with parsley or a squeeze of lemon. Serve hot.