Roasted Cauliflower with Creamy Parmesan Dip
This Roasted Cauliflower with Creamy Parmesan Dip is a crowd-pleasing snack that's easy to make and loaded with flavor!
Servings: 4 servings
Ingredients
- 1 head washed and trimmed cauliflower broken into 1 to 2-inch florets
- 1 tablespoon coconut oil or your favorite oil
- 1 teaspoon smoked paprika or use turmeric, Old Bay, seasoning salt, grill seasoning, garlic powder, or your favorite spices
- Salt optional and to taste
- Pepper optional and to taste
- 1 cup sour cream or cream cheese or mayo; use lite or vegan versions as desired
- ½ cup grated Parmesan cheese or your favorite shredded cheese; use lite or vegan versions as desired
Instructions
- Preheat your oven to 425°F (220°C) to help caramelize the cauliflower, bringing out its natural sweetness.
- In a large mixing bowl, toss the cauliflower florets with coconut oil, smoked paprika, and a sprinkle of salt and pepper, ensuring each floret is well-coated.
- Spread the seasoned cauliflower florets in a single layer on a baking sheet and roast for about 25-30 minutes, flipping halfway through for even cooking.
- While the cauliflower is roasting, combine the sour cream (or cream cheese/mayo) and grated Parmesan cheese in a mixing bowl, whisking until smooth and creamy.
- Once the cauliflower is roasted to perfection, remove it from the oven, let it cool slightly, and serve warm alongside the creamy Parmesan dip.
Equipment
- Baking Sheet
- Mixing Bowl
- Spatula
- Whisk
Notes
- Store leftovers in airtight containers; cauliflower stays fresh for up to 3 days, dip lasts a week.
- Reheat cauliflower in the oven to restore crispness.
- Try using frozen cauliflower; ensure it's thawed and drained before roasting.