Roasted Cauliflower with Creamy Parmesan Dip
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Cauliflower is pretty trendy right now. But this isn’t a trendy recipe.
It’s a classic roasted vegetable recipe. You know, the kind of recipe you actually make.
Recently I’ve seen recipes for cauliflower pizza crust, cauliflower florets made to be like buffalo wings, cauliflower puree that’s a stand-in for alfredo sauce, mashed cauliflower as a sub for mashed potatoes, cauliflower breaded and baked or fried for chips, and the list goes on.
Except I’m not that creative, I’m on vacation, and I eat tons of cauliflower exactly like this.
It’s filling, hearty, comforting, and stays al dente. There’s enough texture retained so it’s not at all mushy and has plenty of chomp factor.
I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probiotics, bulk cinnamon, pumpkin pie spice, liquid vanilla stevia drops, bulk white stevia powder, medicinal fancy-grade honey, chia seeds, face cleanser, nutritional yeast, and mini chocolate chips.
The smoked paprika, along with the natural flavors that are brought out when you roast vegetables, make the cauliflower so tasty.
While I don’t mind the raw bitey-ness that raw cauliflower has, some people do, and roasting tempers and mellows it.
Normally I eat my vegetables fairly plain and basic, which some may call ‘boring’. However, when it comes to vegetables, basic and ‘boring’ is what I always go back to.
But if you’re trying to twist someone’s arm to eat more vegetables, the easy, 30-second dip can’t hurt. It’s made with with equal parts sour cream and shredded cheese. You can use cream cheese or mayo, including vegan or lite versions, instead of sour cream. I had Parmesan handy, but most any cheese will work.
I can demolish a head of cauliflower by myself. So good.
- 1 head of washed and trimmed cauliflower, broken into 1 to 2-inch florets
- about 1 tablespoon coconut oil (or your favorite oil)
- about 1 teaspoon smoked paprika (or use turmeric, Old Bay, seasoning salt, grill seasoning, garlic powder, or your favorite spices or seasoning blend)
- salt and pepper, optional and to taste
- 1/2 cup sour cream (or cream cheese or mayo; use lite or vegan versions as desired)
- 1/2 cup grated Parmesan cheese (or your favorite shredded cheese; use lite or vegan versions as desired)
- Preheat oven to 375F. Line a baking sheet with a Silpat or with foil; set aside.
- Place cauliflower florets on baking tray, arranged in a single flat layer, not quite touching, if possible.
- Evenly drizzle or massage with oil. I prefer to dip my fingers in the oil and run my fingers over the florets so they don’t become over-oiled nor have oil pooling on the baking tray.
- Evenly sprinkle with smoked paprika, and optionally sprinkle with salt and pepper, to taste.
- Bake for about 2o to 25 minutes, or until cauliflower is done to taste, noting that the top side stays whiter while the base could be caramelizing/browning quite a bit, so make sure to check the undersides, too. I don’t bother flipping it midway through roasting, although you could.
- While cauliflower is baking, make the dip by stirring together the sour cream and cheese in a small bowl; set aside until serving.
- Remove cauliflower from oven and serve with the dip as soon as it’s cool enough to eat. Cauliflower is best warm and fresh although can be kept airtight in the refrigerator for up to 5 days; eat chilled or gently reheat as desired. Extra dip will keep airtight in the refrigerator for up to 5 days.
Amount Per Serving: Calories: 174Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 330mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 7g
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