Roasted cowboy butter cauliflower bites make a finger-licking and healthy side dish, offering a perfect balance of crispy, savory flavors with a touch of garlic and parmesan cheese.
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One of my favorite ways to dress up veggies is to use cowboy butter. While it's delicious on chicken, seafood, and steaks, it adds so much flavor to potatoes, broccoli, and other veggies.
Cauliflower is pretty bland and boring, which makes it such a great vessel for our ridiculously good garlic butter.
Ingredients
This is a quick overview of our roasted cauliflower with garlic butter. YOu only need a few simple ingredients. For the full printable recipe card with amounts and step-by-step instructions, please scroll down to the teal box below.
- Cauliflower: For this recipe, I used fresh cauliflower. You can use frozen cauliflower, but it doesn't roast as well because of the extra moisture.
- Cowboy Butter: Our cowboy butter recipe is made with fresh parsley and garlic, lemon juice and zest, salt, and black pepper.
- Parmesan Cheese: Store-bought grated parmesan cheese will work fine for this recipe, or you can splurge on fresh parmesan cheese and grate it yourself.
- Black Pepper: Freshly ground black pepper adds just a little extra zip to the dish. For a spicy kick, add a pinch of cayenne pepper.
Variations
- This recipe can be made with other kinds of compound butter. Tomato butter or garlicky chive butter would also complement the cauliflower.
- You can add other fresh herbs or spices if you like. Parsley, basil, dill, or cilantro are all yummy with cauliflower.
- For a little extra color and a hint of smokiness, add a dash of smoked paprika.
Out of something you need? Check out our free ingredient substitutions printable!
Ang's Recipe Tips
Here are some tips to remember when cutting and roasting fresh cauliflower.
How to Prepare Cauliflower
- Remove the outer leaves and discard.
- Use a sharp knife to cut the head of the cauliflower in half, then cut them into corners.
- Remove the core and discard. This will make it easier to break off or cut the florets.
Roasting Cauliflower Tips
- Cut the cauliflower florets into even-sized pieces so that they will cook evenly.
- Pat the cauliflower dry with a paper towel or clean kitchen towel. We want the cauliflower to carmelize; if there is too much moisture, the florets will steam instead.
- Don't overcrowd the pan. If you're making a double batch, use two pans. Allowing them space will help ensure they roast evenly.
Storage
To Store: Leftover cauliflower bites should be stored in an airtight container in the fridge. It's best enjoyed within 3-4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
Serving Suggestions
This makes a great side dish with so many different meals. I love to serve it alongside 40 clove garlic chicken, oven roasted pork tenderloin, or petite sirloin steaks.
It's also a great appetizer or snack, served with If you're reheating this, you might enjoy serving it with cowboy butter dipping sauce. (The sauce is similar to cowboy butter but includes Dijon mustard, thyme, red pepper flakes, and other tasty ingredients.)
Related:
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Cauliflower Bites
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Ingredients
- 1 large head cauliflower stems and leaves removed, cut into 2-inch florets (about 3 lbs.)
- 2 tablespoons cowboy butter
- ½ cup grated parmesan cheese
- ¼ teaspoon ground pepper
- fresh parsley chopped optional
Instructions
- Preheat the oven to 400°F. Spray the baking pan with cooking spray to keep the cauliflower mixture from sticking.
- In a measuring cup, melt the butter.2 tablespoons cowboy butter
- In a large mixing bowl, toss the cauliflower with the melted butter, black pepper, and parmesan cheese until coated.1 large head cauliflower, ½ cup grated parmesan cheese, ¼ teaspoon ground pepper
- Add the the cauliflower in a single layer on the prepared pan.
- Bake for 35-40 minutes until golden brown.
- Optional: garnish with fresh parsley and additional parmesan cheese.fresh parsley
Equipment
- Large bowl
Notes
Here are some tips to remember when cutting and roasting fresh cauliflower. How to Prepare Cauliflower
- Remove the outer leaves and discard.
- Use a sharp knife to cut the head of the cauliflower in half, then cut them into corners.
- Remove the core and discard. This will make it easier to break off or cut the florets.
- Cut the cauliflower florets into even-sized pieces so that they will cook evenly.
- Pat the cauliflower dry with a paper towel or a clean kitchen towel. We want the cauliflower to carmelize; if there is too much moisture, the florets will steam instead.
- Don't overcrowd the pan. If you're making a double batch, use two pans. Allowing them space will help ensure they roast evenly.
Similar Recipes
If you like this roasted cauliflower recipe, then next time, you'll also want to try our loaded cauliflower mash or slow cooker cauliflower.
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