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Parmesan Roasted Cauliflower

Weeknight or company fare, Parmesan Roasted Cauliflower is just a simple, delicious vegetable side dish with lots of crispy caramelized bits.

You can even turn it into a one pan dinner. 

Parmesan roasted cauliflower in a serving bowl sprinkled with parsley

How is this recipe different from all the other Parmesan roasted cauliflower recipes?

  1. Firstly, I combine all the ingredients and roast everything together in one shot. Some recipes have you roasting the cauliflower in two parts – initially without the cheese, then with it.
  2. Secondly, I use a hot 425F/218C oven to make things go faster and hasten the browning.
  3. And thirdly, I cut the florets fairly small to get more crispy browned edges.

That’s pretty much it. Otherwise most of the recipes are pretty similar with a few variations on the amount of cheese used.

Not a cauliflower fan? Then check out our recipe on how to roast zucchini which uses a similar preparation. 

Serving suggestions

If you want to turn this easy cauliflower recipe into a one pan dinner, try combining it with one of our roasted salmon recipes cooked at the same temperature. Using a large pan, give the cauliflower a 15-20 minute head start in the oven. Then add the salmon to the pan in the last 10-12 minutes to complete your meal.

If you like the idea of a one pan salmon and Parmesan roasted cauliflower, here are a few suggestions for salmon recipes that will pair really well: Maple Balsamic Pecan-Crusted Salmon, Maple Lime Salmon, Sweet and Spicy Salmon, and Salmon Stuffed With Lemon Ricotta.

Needless to say, the Parmesan cauliflower also goes well with chicken, pork, beef and veggie burgers.

Tailor To Your Taste

Try one of these variations:

  • Sprinkle lemon zest on the cauliflower just before serving.
  • Add a handful of fresh chopped herbs after roasting. Good options are thyme, chives, parsley and/or basil.
  • Try Brussel sprouts instead of cauliflower. Cut them in half (except for small ones), shed the outer leaves, then toss with the cheese mixture and roast.

Shortcuts

  • Substitute minced garlic in a jar or frozen cubes for the fresh garlic. Or, use 1/4 tsp garlic powder.
  • Use pre-grated Parmesan cheese.
  • Smaller florets will cook faster.

Make Ahead

  • Make the whole dish and warm it before serving or
  • Under cook the cauliflower then complete the roasting just before serving.

Other cauliflower recipes you might like

cauliflower head, olive oil, parmesan, salt, garlic, pepper
Cauliflower, Parmesan, garlic, oil, salt, pepper
cauliflower florets on cutting board
Cut cauliflower into florets, then break into smaller pieces
mixture of oil parmesan, salt, garlic and pepper in bowl
Mix together oil, garlic, salt, pepper, Parmesan
florets tossed in oil-parmesan mixture in bowl
Toss cheese mixture with cauliflower
parmesan coated florets on foil lined pan
Lay dressed cauliflower in single layer in pan.
Parmesan roasted cauliflower on pan
Roast until edges are brown, turning once or twice.

Parmesan roasted cauliflower in a bowl

 

Parmesan roasted cauliflower in a serving bowl sprinkled with parsley
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4.86 from 21 votes

Parmesan Roasted Cauliflower

Weeknight or company fare, Parmesan Roasted Cauliflower is just a simple delicious vegetable side dish with lots of crispy caramelized bits. 
Prep Time6 mins
Cook Time24 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, Vegetarian
Servings: 4
Author: Cheryl

Ingredients

  • 1 medium head cauliflower
  • 1/4 cup good olive oil (see tips on "how to buy" in Cooking Oils: The Bare Essentials)
  • 1/3 cup grated Parmesan cheese (about 1 ounce) or use 1/2 cup if you like
  • 2 cloves garlic, minced (2 teaspoons)
  • 1/2 teaspoon kosher salt or more to taste
  • 1/4 teaspoon freshly ground pepper or more to taste
  • Garnish: 2-3 tbsp chopped parsley; extra Parmesan (optional)

Instructions

  • HEAT OVEN to 425F. Line a pan with foil (for easy clean up) and spray with oil.
  • CUT CAULIFLOWER: Remove leaves, core and larger stems. Cut cauliflower into florets, If you cut them a bit smaller, they will cook faster, but don't cut them too small or they will dry out before they get nicely caramelized. Rinse florets in a colander under cool water. Pat dry with paper or cloth towel. Set aside.
  • SEASON CAULIFLOWER: In a medium bowl, mix together oil, Parmesan, garlic, salt and pepper. Add florets and toss to coat evenly.
  • ROAST AND SERVE: Lay cauliflower florets on pan. Spread them out in a single layer. Roast for 20-30 minutes (depending on size of florets), flipping them once or twice to caramelize/brown all over. Transfer to serving bowl. Garnish with parsley and serve immediately with extra Parmesan if desired.

Notes

Make Ahead: Two options: make the whole dish and warm it in a 350F oven for 5-6 minutes; or under-roast the cauliflower by 10 minutes, then finish roasting for the last 10 minutes before serving.

Nutrition

Nutrition Facts
Parmesan Roasted Cauliflower
Amount Per Serving
Calories 194 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 462mg20%
Potassium 440mg13%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 72IU1%
Vitamin C 70mg85%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. 5 stars
    Recipe is fairly easy but the way it’s written could be tedious if you are cooking a lot of cauliflower. I didn’t use a whole cup of butter, just mixed in some oil with about 6 tbs of butter. Sautéd the garlic and took the larger pieces to dip into both mixtures. When it got to the smaller pieces, I put them in a bowl and just mixed all ingredients together before placing the rest on the tray. I used more garlic than was listed.

    Came out very tasty

    1. Glad you found the recipe tasty. Thanks for leaving a comment. I was a little confused about the butter as the recipe doesn’t call for any (let alone a cup) but a combination of butter and oil I’m sure would be great. I tried to keep the recipe simple by mixing all the ingredients in a bowl, tossing them in a pan and roasting. But I love when readers take a recipe and tweak it to make it their own.

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