Crispy Tuscan-Herb Roasted Cauliflower

A weeknight side with restaurant crunch. High-heat roasting caramelizes the florets, while The Olive Leaf Tuscan Herb Olive Oil (garlic, basil, rosemary) perfumes every bite. A shower of Parmesan finishes it salty, nutty, and golden.

Ingredients (4 servings)

• 1 head cauliflower, cut into bite-size florets
• 3 Tbsp The Olive Leaf Tuscan Herb Olive Oil
• 1/3 cup finely grated Parmesan cheese
• Kosher salt & freshly ground black pepper, to taste (optional)
• Pinch red pepper flakes or lemon zest (optional)

Directions

1. Preheat. Heat oven to 400°F. Line a rimmed sheet pan with parchment.
2. Toss. In a bowl, combine cauliflower with Tuscan Herb Olive Oil (and a pinch of salt/pepper if using) until evenly coated.
3. Roast. Spread in a single layer (no overlap; cut sides down if possible). Roast 20–30 min, until edges are deeply browned and tender.
4. Cheese it. Sprinkle with Parmesan and roast 5–10 min more, until melted and lightly browned. Serve hot.

Serve With

Pair alongside roasted chicken, grilled fish, or spoon over creamy polenta. Leftovers are great tossed into pasta with an extra drizzle of Tuscan Herb Olive Oil.

Store & Reheat

Refrigerate up to 4 days. Recrisp on a sheet pan at 425°F for 5–7 minutes (or in an air fryer).