Parmesan Roasted Cauliflower

In this easy recipe for roasted cauliflower, the cauliflower is tossed in olive oil, garlic, and Parmesan, then baked until golden brown.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 172kcal

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.

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.