Roasted cauliflower is a versatile dish that takes on an entirely new dimension when infused with Italian flavors.
Its natural sweetness and delicate texture are enhanced by the aromatic spices and cheese, making it an irresistible side dish.
The Symphony of Italian Flavors
What makes this dish uniquely Italian is its aromatic blend of herbs.
Italian seasoning, typically a mix of basil, oregano, rosemary, and thyme, infuses the dish with rich, earthy notes that transport diners straight to a rustic Italian kitchen.
The optional addition of Aleppo pepper spices things up with its fruity heat, appealing to those who enjoy a touch of warmth in their meals.
The Perfect Finish: Parmesan Cheese
No Italian-inspired dish would be complete without the indulgent flavor of cheese.
Parmesan, with its salty, nutty essence, acts as the perfect finishing touch, adding depth to the roasted cauliflower.
It melts slightly over the warm florets, creating a luscious coating that complements the spices beautifully.
The addition of Aleppo pepper spices things up with its fruity heat, appealing to those who enjoy a touch of warmth in their meals.
This Italian-style roasted cauliflower is a testament to how simple ingredients can produce a dish that’s both vibrant and satisfying.
Its blend of spices and the savory note of Parmesan make it a standout addition to any meal.
Enjoy this healthy yet indulgent option with friends or family, and savor the delightful essence of Italy right at home.
Italian-Style Roasted Cauliflower
1 head cauliflower cut into florets
3-4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon Aleppo pepper, can opt for smoked paprika
3-4 tablespoons grated Parmesan parmesan cheese
Preheat oven to 425 degrees and move the rack to the top third of the oven.
Toss cauliflower with salt & pepper, garlic powder, Italian seasoning, Aleppo pepper and toss until florets are well coated.
Place coated florets onto a baking sheet, careful not to over crowd the pan.
Roast, uncovered, for 25-28 minutes or until tender and golden with some delicious browned parts.
Remove the baking sheet and with a spatula bring florets together in a pile and sprinkle with 3-4 tablespoons Parmesan cheese.
Place tray back into oven and continue cooking for another 2-3 minutes, or until cheese caramelizes a bite.
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