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Crispy Roasted Cauliflower with Asiago
Fresh orange zest brings an unexpected, bright citrus note that perfectly balances rich, melted Asiago cheese in this simple side dish. A quick toss in olive oil and a high-heat roast transform an ordinary head of cauliflower into tender florets with deeply caramelized edges. It's a versatile vegetable side that pairs beautifully with roasted salmon, grilled chicken, or a thick steak. You'll love how the sharp cheese clings to every crevice.
Equipment
- Oven
- Baking sheet
Ingredients
- 3 tablespoons olive oil
- ½ teaspoon grated orange peel
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 medium head cauliflower (2 lb), separated into florets
- 1 cup shredded Asiago cheese (4 oz)
Instructions
- 1Preheat the oven to 450°F. Whisk the olive oil, grated orange peel, salt, and pepper together in a large bowl.
- 2Toss the cauliflower florets in the oil mixture until they're completely coated. Spread them out in an even layer on an ungreased 15x10x1-inch baking pan. Give the florets plenty of space so they roast instead of steam.
- 3Roast uncovered for 20 to 25 minutes, stirring halfway through for even browning.
- 4Scatter the shredded Asiago cheese evenly over the hot florets. Return the pan to the oven for 1 to 2 minutes until the cheese is completely melted.
- 5Remove from the oven, transfer to a serving platter, and garnish with additional grated orange peel.
Notes
- Pairing: This vegetable dish pairs beautifully with seafood entrees like salmon, shrimp, or halibut.
- Prep: Cut the cauliflower florets into roughly equal sizes so they cook at the same rate.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispness.