In this easy recipe for roasted cauliflower, fresh cauliflower florets are tossed with olive oil, garlic, and Parmesan and baked until golden brown. High-heat baking caramelizes the cauliflower, turning it into a delicacy.
I cook cauliflower at least once a week. I love recipes like sauteed cauliflower and microwave cauliflower, but this roasted cauliflower is especially good. My family loves the cheesy topping! The cauliflower becomes wonderfully creamy as it bakes. It's a delicious and easy side dish that pairs well with many main courses.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh cauliflower: You can absolutely bake frozen cauliflower. But in this recipe, I prefer to use fresh cauliflower.
- Olive oil: You can use avocado oil as an alternative.
- Garlic powder: You can use fresh minced garlic instead. But I like how the powder uniformly coats the cauliflower and doesn't burn as quickly as minced garlic.
- Grated Parmesan: It's best to use finely grated cheese, although coarsely shredded Parmesan will work if that's all you have.
Variations
- Sometimes, I use melted butter instead of olive oil. It's delicious!
- Add ½ teaspoon of onion powder and reduce the garlic powder to ½ teaspoon.
- Add a pinch of dried thyme and/or cayenne pepper. I've tried both options and enjoyed them.
- Add a teaspoon of smoked paprika. The cauliflower will have a lovely smoky flavor and an orange-hued appearance, as shown in the photo below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Trim the cauliflower and separate it into florets. Place the cauliflower pieces in a rimmed baking dish large enough to fit them in a single layer without crowding them too much. Toss the cauliflower with olive oil and spices. I use my hands to ensure all the pieces are well-coated.
Bake the cauliflower for 15 minutes in a 425°F oven. Gently stir it, sprinkle the florets with Parmesan, and bake them for 10-15 more minutes until golden brown and tender-crisp.
Garnish with chopped parsley and serve.
I added some crushed red pepper for a little "hot" taste. Was great!!
Eric
Read more comments
I added some crushed red pepper for a little "hot" taste. Was great!!Recipe Tips
- Don't wash the cauliflower ahead of time, as moisture can cause discoloration. Wash it right before cooking and dry it well.
- For crispy results, space the florets in the baking dish. If the florets are too crowded in the pan, they will steam rather than roast and won't come out crispy.
- You could sprinkle breadcrumbs (gluten-free if needed) or crushed pork rinds on top of the cauliflower in addition to Parmesan, but it's delicious with just the cheese.
- You can buy a whole head of cauliflower and separate it into florets (or bake a whole cauliflower!) or buy a bag of pre-washed florets. If you opt for the second option, you'll find that some cauliflower florets are quite large while others are small, as shown in the photo below. It's a good idea to cut the large ones so they are all about the same size.
Serving Suggestions
Roasted cauliflower is a versatile side dish that goes with anything! But since I bake it in a 425°F oven, I like to serve it with a main dish I can cook in the same oven. So, I often serve it with one of the following main dishes:
- Easy Chicken Cordon Bleu
- Paprika salmon
- Baked cod
- Baked salmon
- Chicken leg quarters
- Parmesan-crusted chicken
- Roasted rack of lamb
- Blackened salmon
In the photo below, you can see that I am baking the cauliflower and the salmon together - I placed the pan with the salmon in the oven 15 minutes into roasting the cauliflower:
And here they are plated together - it was a fabulous meal!
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I usually keep them in a glass container, as shown in the photo below. Reheat them in the microwave at 50% power or in a 350°F oven. Sometimes, instead of reheating, I add them cold to a salad.
Recipe Card
Parmesan Roasted Cauliflower
Video
Ingredients
- 1 large cauliflower head - cleaned and separated into florets; 1 pound
- 4 tablespoons olive oil - extra-virgin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup Parmesan - grated
- 2 tablespoons parsley - chopped
Instructions
- Preheat the oven to 425°F. Place the cauliflower florets in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9x13-inch rectangular dish.
- Toss the cauliflower florets in the pan with the olive oil, salt, pepper, and garlic powder. I use my hands to ensure the florets are well-coated.
- Roast the cauliflower for 15 minutes. Gently stir the florets and sprinkle them with the parmesan.
- Continue baking the cauliflower until tender and golden, about 10-15 more minutes.
- Garnish with chopped parsley and serve.
Notes
- For crispy results, space the florets in the baking dish. If the florets are too crowded in the pan, they will steam rather than roast and won't come out crispy.
- You can use fresh minced garlic instead of garlic powder. But I like how the powder uniformly coats the cauliflower and doesn't burn as quickly in the oven as fresh garlic.
- You can buy a whole head of cauliflower and separate it into florets, or get a bag of pre-washed florets. If you opt for the second option, you'll find that some cauliflower florets are quite large while others are small. It's a good idea to cut the large ones so they are all about the same size.
- You could sprinkle breadcrumbs (gluten-free if needed) or crushed pork rinds on top of the cauliflower in addition to Parmesan, but it's delicious with just the cheese.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven. Sometimes, instead of reheating the leftovers, I add them cold to a salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Carmen Mistichelli says
Great
Manuel Garcia says
thank you mam. I am sure I will enjoy it... won't realizing the gain to my better health.
thank you for your foresight and your career and knowledge base... and professionalism.
Vered DeLeeuw says
You're very welcome, Manuel!
Lydia says
Easy and delicious. Looking forward to trying your other recipes. Thank you.
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Lydia! It's one of my favorite side dishes. Thank you for leaving a comment.
Eric says
I added some crushed red pepper for a little "hot" taste. Was great!!
Vered DeLeeuw says
Sounds great, Eric! I'll try that next time I make this recipe.
Lynne says
I added some hot pepper to it and extra olive oil. Very nice!
Vered DeLeeuw says
Glad you liked it, Lynne!