Description
This whole roasted cauliflower is brushed with garlic butter, baked until golden, and topped with parmesan. A low-carb, keto-friendly side dish with rich flavor and crispy texture.
Ingredients
1 whole head of cauliflower
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the bottom of the cauliflower, removing leaves and cutting the stem flat so it sits evenly.
In a small bowl, mix melted butter with minced garlic, salt, and pepper.
Place cauliflower on a baking sheet lined with parchment paper.
Brush generously with garlic butter mixture all over the head.
Cover loosely with foil and roast for 30 minutes.
Remove foil, sprinkle parmesan over top, and roast uncovered for another 25–30 minutes.
Cauliflower is ready when golden brown and fork-tender.
Garnish with parsley before serving, if desired.
Notes
For a spicier twist, add a pinch of red pepper flakes to the garlic butter.
Make it vegan by substituting olive oil and skipping the parmesan, or using nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 head
- Calories: 125
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg