Parmesan Roasted Cauliflower with Wild Rice

Look at the caramelized cauliflower! Each floret is speckled with garlic and parmesan and roasted until the edges are crisp and and center is fork-tender. Most incredible cauly ever. Nestled over fluffy, seasoned wild rice, this is a vegetarian feast that will leave you speechless.

And you need just 4 ingredients and one sheet pan for the cauliflower! Toss the florets in good-tasting olive oil, parmesan and garlic and it's ready for the oven. After 20 minutes, you have the most perfect roasted vegetable... And, as beautiful as this cauliflower is, you can easily substitute other cruciferous vegetables, like broccoli and Brussels sprouts.

I decided to turn the cauliflower into a main dish by serving it over fluffy wild rice. You can serve it over any grain you wish, or serve it alone, as a hearty, flavorful side dish.

Parmesan Roasted Cauliflower with Wild Rice
Note: This recipe calls for dried minced garlic, which is a dehydrated, flaky, toasted garlic that lends its smooth, nutty (not pungent) flavor to a variety of dishes. It’s excellent for roasting because it doesn’t burn like fresh garlic can. Look for dried minced garlic in the spice aisle next to the other garlic products.

1 head cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons grated parmesan cheese, regular or vegan
1 tablespoon dried minced garlic*
Salt and freshly ground black pepper
1 cup wild rice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Arrange the cauliflower florets on the prepared pan and drizzle with the olive oil. Toss to coat (use your hands)! Add the parmesan and garlic and toss to coat. Spread the cauliflower out in a single layer and season with salt and pepper.
Roast for 20 to 25 minutes, until the florets are fork-tender and browned on the edges. 
Meanwhile, prepare the wild rice according to the package directions, adding the garlic and onion powders at the beginning of cooking. 
Spoon the rice into shallow bowls and top with the cauliflower. Garnish with parsley and serve.
Serves 4