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Italian Roasted Cauliflower

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian

DESCRIPTION

This roasted cauliflower combines Italian ingredients and delicious browned veggie goodness for an amazing and easy side dish!

If you like your cauliflower more tender, roast at a lower temperature for longer (e.g., 375°F for 35 minutes).


Ingredients

Scale
  • 5 tsp. tomato paste
  • 3 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1/4 to 1/2 cup grated Parmesan cheese, divided
  • 1 tsp. dried oregano leaves
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. coarse black pepper
  • 1 medium head cauliflower

Instructions

  1. Preheat oven to 425°F.
  2. In a large bow,l whisk together the tomato paste, olive oil, and Dijon mustard. Note that the olive oil will not fully incorporate. That’s ok. Add 1/4 cup of the Parmesan cheese, the oregano, garlic powder, salt, and pepper.
  3. Break the head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Use the spatula to transfer all the cauliflower and sauce to a large baking sheet.
  4. Roast until darkened in spots and is tender-crisp when stuck with a fork, 20-25 minutes. Stir gently with a metal spatula and, if desired, sprinkle with more Parmesan cheese to serve.