St. Lucifer Roasted Parmesan Cauliflower

St. Lucifer Roasted Parmesan Cauliflower


  • 1 medium head cauliflower
  • 1/4 cup olive oil, more if needed to coat florets
  • 1/3 cup grated Parmesan or Romano cheese, more to finish
  • 2 cloves garlic, minced in garlic press
  • 1-2 teaspoons St. Lucifer Habanero Table Spice
  • Kosher salt and blacker pepper to taste
  • 2 tablespoons parsley, chopped


  • Heat oven to 425°F.
  • Remove leaves, core and stems from the cauliflower.
  • Break cauliflower into florets. About 1-1 ½” in size. Don’t break them too small or they will dry out before caramelized.
  • Rinse florets in a colander under cool water. Pat dry with paper towel. Set aside.
  • In a medium-large bowl, mix together oil, Parmesan cheese, garlic, St. Lucifer Habanero Table Spice, salt and pepper. Add florets and toss to coat evenly. *Add more oil if needed to coat all florets.
  • Chop parsley and set aside.
  • Spray baking sheet with cooking oil.
  • Lay cauliflower florets on pan. Spread them out in a single layer and roast for 20 minutes.
  • After 20 minutes, flip them and cook for 5-10 minutes more until caramelized and brown on top.
  • Serve immediately. Garnish with parsley, Parmesan cheese and St. Lucifer Habanero Table Spice to desired heat level.


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