Description
Tender cauliflower florets tossed in extra virgin olive oil, minced garlic, and smoked paprika, then roasted until crowned with a deeply golden, shatteringly crispy Parmigiano-Reggiano cheese crust (frico).
Ingredients
Scale
- 1 large head fresh cauliflower (approx. 2 lbs / 900g), cut into 1.5-inch flat-edged florets
- 3 tablespoons extra virgin olive oil (first cold-pressed)
- 4 cloves fresh garlic, finely minced or microplaned
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked Spanish paprika
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 cup (approx. 90g) freshly grated Parmigiano-Reggiano cheese (grated from a block)
- 2 tablespoons fresh Italian flat-leaf parsley, finely chopped
- 1 fresh lemon, cut into wedges for serving
Instructions
- Preheat Oven & Sheet Pan: Position the oven rack in the lower-middle third and preheat the oven to 425°F (220°C). Line a heavy rimmed half-sheet baking pan with unbleached parchment paper.
- Wash & Dry Thoroughly: Rinse the cauliflower head and pat it completely dry with kitchen paper towels. Slice the head in half, then break down into 1.5-inch florets with at least one flat cut side to maximize surface browning.
- Toss with Olive Oil & Aromatics: In a large mixing bowl, toss the florets with extra virgin olive oil, minced garlic, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until every piece is glistening and evenly coated.
- Incorporate the Parmesan: Add 3/4 cup of the freshly grated Parmigiano-Reggiano into the bowl. Toss vigorously so the fine cheese granules cling securely to the oiled surfaces of the florets.
- Arrange Flat Side Down: Transfer florets to the prepared baking sheet. Place each floret flat side facing directly down onto the parchment paper. Scatter the remaining 1/4 cup parmesan evenly over the pan.
- Roast to Golden Perfection: Roast undisturbed for 20 minutes to allow the bottom cheese crust (frico) to caramelize. Using a thin metal spatula, gently flip each piece and roast for an additional 5 minutes until tender-crisp with blistered edges.
- Finish & Serve: Remove from the oven, let rest for 2 minutes to let the cheese crisp settle, sprinkle with chopped parsley, and serve immediately with fresh lemon wedges and garlic aioli.
Notes
Always buy a solid wedge of aged Parmigiano-Reggiano or Grana Padano and grate it freshly using a microplane. Pre-shredded packaged cheeses contain anti-caking cellulose starch that inhibits the formation of that coveted crunchy frico crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetables
- Cuisine: Mediterranean / American