Cheesy Garlic Cauliflower

How to Make Cheesy Garlic Cauliflower

1. 1

   Step 1: Preheat and prep the cauliflower

   Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-size florets, then toss them in a large bowl with olive oil, 3/4 tsp of the salt, and the black pepper until evenly coated — this gets the florets ready to roast to a golden edge.

   For this step

   • 1 headLarge cauliflower head, cut into florets
   • 2 tbspExtra-virgin olive oil
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Roast until tender and golden

   Spread the cauliflower in a single layer on a rimmed baking sheet and roast for 20–25 minutes, shaking the pan once halfway through, until the edges are browned and the centers are tender when pierced with a fork. I like the extra caramelized bits — they add great texture and flavor to the final dish.
   
3. 3

   Step 3: Make the garlic-cheese sauce

   While the cauliflower roasts, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook just until fragrant (about 30 seconds), pour in the heavy cream and bring to a gentle simmer, then stir in the cheddar and Parmesan off the heat until smooth and glossy; taste and season with the remaining salt if needed.

   For this step

   • 2 tbspUnsalted butter
   • 3 clovesGarlic cloves, minced
   • 1/2 cupHeavy cream
   • 1 1/2 cupsSharp cheddar, shredded
   • 1/4 cupGrated Parmesan
   
4. 4

   Step 4: Combine and finish under the broiler

   Turn oven to broil (or 500°F/260°C if your oven doesn’t have a broil setting). Toss the roasted cauliflower with most of the cheese sauce, transfer to a shallow baking dish, spoon any remaining sauce over the top, and broil 2–4 minutes until the top is bubbly and lightly browned — watch closely so it doesn’t burn.
   
5. 5

   Step 5: Rest, garnish, and serve

   Let the dish rest a couple minutes so the sauce sets, then sprinkle with chopped parsley for brightness and serve warm. I love this alongside roasted chicken or simply with a crusty piece of bread to soak up every last bit of sauce.

   For this step

   • 2 tbspFresh parsley, chopped (optional garnish)

1. Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-size florets, then toss them in a large bowl with olive oil, 3/4 tsp of the salt, and the black pepper until evenly coated — this gets the florets ready to roast to a golden edge.
2. Spread the cauliflower in a single layer on a rimmed baking sheet and roast for 20–25 minutes, shaking the pan once halfway through, until the edges are browned and the centers are tender when pierced with a fork. I like the extra caramelized bits — they add great texture and flavor to the final dish.
3. While the cauliflower roasts, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook just until fragrant (about 30 seconds), pour in the heavy cream and bring to a gentle simmer, then stir in the cheddar and Parmesan off the heat until smooth and glossy; taste and season with the remaining salt if needed.
4. Turn oven to broil (or 500°F/260°C if your oven doesn’t have a broil setting). Toss the roasted cauliflower with most of the cheese sauce, transfer to a shallow baking dish, spoon any remaining sauce over the top, and broil 2–4 minutes until the top is bubbly and lightly browned — watch closely so it doesn’t burn.
5. Let the dish rest a couple minutes so the sauce sets, then sprinkle with chopped parsley for brightness and serve warm. I love this alongside roasted chicken or simply with a crusty piece of bread to soak up every last bit of sauce.