Saint 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 #11

  • 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 #11, 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 #11 to desired heat level.

Download Printable Recipe Here

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