Lemon Garlic Parmesan Smashed Cauliflower
Lemon Garlic Parmesan Smashed Cauliflower is an easy and flavorful way to elevate the humble cauliflower. I love to roast cauliflower to bring out its nutty flavor but roasting it with a lemon-garlic oil and parmesan cheese just takes it to a new high! Then, take out your aggressions (just kidding) and smash each floret until it’s flat and roast a bit longer. This gives you even more crispy edges for more mouthwatering yumminess!
To make this recipe, add cauliflower florets to a parchment-lined sheet pan. Toss it with olive oil, garlic, lemon juice & zest, parmesan cheese and spices. Roast it for about 20 minutes in the oven.
Flip each piece and continue roasting for another 20 minutes.
At this point, increase the oven temperature, remove the pan from the oven and use a meat mallet to gently smash the cauliflower florets flat. They don’t have to be too flat or they will fall apart.
Place the pan back in the oven for another 10 minutes or so to crisp up. Garnish with more parmesan cheese, lemon wedges and a sprinkling of chives.
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Lemon Garlic Parmesan Smashed Cauliflower
Makes: 4 servings
Prep Time: 5 minutes
Bake Time: 50 minutes
Total Time: 55 minutes
Ingredients
- 1 large head cauliflower, cut into medium size florets (not too big not too small)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 lemon, zested and juiced
- 1/4 cup grated parmesan cheese
- 1/2 tsp each paprika, onion powder, Italian herb blend
- salt and pepper to taste
Garnish:
- freshly grated parmesan, lemon wedges, chives
Instructions
Preheat your oven to 375°F. Line a large sheet pan with parchment paper. Add your cauliflower pieces to the pan all in the middle. Pour on the oil, garlic, lemon juice, zest, parmesan, spices, salt and pepper. Toss to coat all pieces well. Spread out evenly and roast in your oven for 20 minutes.
Remove the pan from the oven and flip each piece. Place back in the oven for 20 minutes. After 20 minutes bump up the oven temp to 475°F.
Remove the pan from the oven and using a meat mallet or flat and smooth surface to gently smash the cauliflower. Don’t press too hard and too flat – them will come apart. Place back in the oven for 10 minutes to brown and crisp. Garnish with freshly grated parmesan, lemon wedges to squeeze on and chives.
Recipe from Hungry Happens
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