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Garlic Parmesan Roasted Cauliflower and Chicken Recipe

A roasted vegan dish that combines bold garlic, dairy-free Parmesan, and perfectly tender cauliflower with herbs and spices for major flavor impact.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 large head cauliflower chopped into florets
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • ¼ cup vegan Parmesan store-bought or homemade with cashews
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Fresh parsley for garnish optional but cute
  • Lemon wedges for serving (optional)

Method
 

  1. Preheat oven to 425°F. Line your baking sheet with parchment like the clean queen you are.
  2. In a large bowl, toss cauliflower with olive oil, garlic, Parmesan, seasoning, paprika, salt, and pepper.
  3. Spread florets evenly on the sheet—don’t crowd them unless you want steamed sadness.
  4. Roast for 25–30 minutes, flipping halfway through. Aim for golden brown, not charcoal chic.
  5. Remove, garnish with parsley and a squeeze of lemon, and serve immediately.
  6. Bonus: Pair it with a side salad or wrap in a pita for lunch leftovers that slay.

Notes

Nutritional Values (per serving)

  • Calories: 180
  • Total Fat: 11g
  • Saturated Fat: 1.5g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 6g

Vitamins and Minerals (per serving)

  • Vitamin C: 80%
  • Vitamin K: 55%
  • Folate: 35%
  • Calcium: 10%
  • Iron: 12%

Additional Notes/Tips to Enhance Flavor

  • Add crushed red pepper for a little sass.
  • Mix in chickpeas for a heartier bite.
  • Sprinkle extra vegan cheese on top before roasting for golden bubbly magic.
Voilà—roasted, savory, plant-based perfection without a single chicken harmed in the making. Eat it up, queen.