Yield: 4 servings
Parmesan Ranch Roasted Cauliflower
Parmesan Ranch Roasted Cauliflower is a 5-ingredient side dish with crispy golden edges and big herby flavor. On the table in 30 minutes!
Ingredients
- 1 lb cauliflower florets
- 1 ½ tablespoons olive oil
- 2 tablespoons ranch seasoning, the dry seasoning
- 1 teaspoon smoked paprika
- 3 tablespoons grated parmesan cheese
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Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper for easy clean up OR spray a baking sheet with nonstick cooking spray. I find baking directly on the tray without the paper gives more caramelization to the cauliflower!
- Add the cauliflower florets to a large bowl, drizzle olive oil over the florets, and toss to coat. Make sure to toss enough so the cauliflower is coated with the oil.
- Sprinkle the ranch dressing mix and paprika over the florets and toss again to evenly distribute the seasoning. Spread the cauliflower florets over the baking sheet leaving a little room between each one.
- Bake at 400°F for 25-30 minutes or until fork tender. Immediately sprinkle the parmesan cheese over the cauliflower. Serve warm.
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Notes
Store: Roasted cauliflower is best served fresh as the texture changes once chilled and reheated, but leftovers will still be tasty! Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Reheat: 400°F oven for 8 to 10 minutes or air fryer at 375°F for 4 to 5 minutes. You can also microwave it, but the texture will be much softer.
Nutrition
Serving: 1 serving, Calories: 113kcal, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 3mg, Sodium: 663mg, Potassium: 357mg, Fiber: 2g, Sugar: 2g, Vitamin A: 279IU, Vitamin C: 55mg, Calcium: 59mg, Iron: 1mg