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Homemade Roasted Cauliflower with Creamy Parmesan Dip photo

Roasted Cauliflower with Creamy Parmesan Dip

This Roasted Cauliflower with Creamy Parmesan Dip is a must-try! Enjoy delicious roasted florets paired with a rich and creamy dip.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

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
  • to taste Salt and pepper optional
  • 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

Equipment

  • Baking Sheet
  • Mixing bowl
  • Measuring Spoons
  • Spatula or wooden spoon

Method
 

  1. Preheat your oven to 425°F (220°C) to achieve that perfect roasted flavor and texture.
  2. Break the cauliflower into 1 to 2-inch florets. Toss the florets with coconut oil, smoked paprika, salt, and pepper until well-coated.
  3. Spread the seasoned cauliflower florets in a single layer on a baking sheet. Roast for about 25-30 minutes, or until golden brown and tender, tossing halfway through.
  4. While the cauliflower is roasting, combine sour cream (or cream cheese/mayo), grated Parmesan cheese, and additional spices in a mixing bowl. Mix until smooth and creamy.
  5. Once the cauliflower is done, let it cool slightly and serve warm alongside the creamy Parmesan dip for dipping. Enjoy!

Notes

  • Freeze roasted cauliflower after cooling for up to 3 months.
  • Use fresh vegetables for optimal texture, but frozen can work if thawed well.
  • For a vegan option, substitute dairy ingredients with plant-based alternatives.