Parmesan Roasted Cauliflower

This Parmesan Roasted Cauliflower is easy, healthy and absolutely amazing. Just don’t forget the flavorful, crispy bits on the bottom of the pan!

“Brown food tastes good.”

I’m not certain if that’s the exact quote from Anne Burrell that’s been in my head for the past few years but that’s how I remember it. It’s something I’d known for some time already but, for some reason, the way she put it was so simple and clear that it really resonated with me.

What she’s talking about is caramelization. Getting a good brown crust on whatever it is you’re cooking. It’s why you brown your meat before slow cooking it, why you sear over high heat then finish in the oven and why you typically should always roast vegetables at a higher temp – it gives food flavor.

parmesan roasted cauliflowerI’ve never been a huge cauliflower fan – I could take it or leave it – but this parmesan roasted cauliflower recipe has officially converted me into solid lover of this white vegetable (although the purple variety is really pretty, have you seen it in stores? What a pretty presentation it would make to use both purple and white in this recipe)!

The steps from start to finish are few – cut up the cauliflower into small florets, toss with a bit of extra-virgin olive oil, season well with kosher salt & freshly ground black pepper. Roast for approximately 45 minutes, tossing every 15 or so to make sure that all sides get nicely caramelized. Add some parmigiano reggiano (or a less expensive parmesan if you don’t have it on hand) and roast for another five minutes. Voila! You have delicious parmesan roasted cauliflower with very little effort.

It is SO. GOOD.

parmesan roasted cauliflower

parmesan roasted cauliflower

You can serve your parmesan roasted cauliflower with a little marinara sauce on the side if you wish but it’s fantastic without it, too. I also recommend getting those florets good and small – the smaller pieces get the crispiest and have the most flavor.

If you’re trying to get more vegetables in your diet or are just looking for a delicious new snack or side dish – try this parmesan roasted cauliflower recipe! I promise you that it will make your mouth happy :)

parmesan roasted cauliflower

Parmesan Roasted Cauliflower

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 2-4 servings

Parmesan Roasted Cauliflower

This Parmesan Roasted Cauliflower is easy, healthy and absolutely amazing. Just don’t forget the flavorful, crispy bits on the bottom of the pan!


  • 1 head cauliflower, broken down into small florets
  • 2 – 3 Tablespoons extra-virgin olive oil
  • kosher salt & freshly ground black pepper
  • 1/4 cup parmagiano-reggiano (or less-expensive parmesan, whatever you have on hand)


  1. Preheat oven to 425F.
  2. Toss cauliflower florets with olive oil on a baking sheet. Season well with salt and pepper.
  3. Roast for approximately 45 minutes, tossing every 15 minutes, until cauliflower is soft and nicely caramelized. Toss with parmesan and roast for another five minutes.
  4. Serve as-is or with a side of marinara sauce.


  1. says

    Beautiful, Kristy! This is one of my favorite ways to cook so many vegetables – cauliflower, broccoli, carrots. Brussels sprouts – change up the cheese, add some onion, garlic, shallot, herbs – whatever. Always good, no matter how you do it. Gorgeous shots too – yummy!

    • says

      I couldn’t agree more, Donalyn! I always roast my veggies, especially asparagus. There’s just something about roasting that gives them a lot more flavor. Season well and roast – a perfect veggie combo :)

  2. says

    Like you, I am not a big fan of cauliflower but when you added Parmesan on the title. . . oh yeah you got me. The crust made this veggies very attractive and yes “brown food tastes good.” Have a good week Kristy! :)

  3. melissa says

    Found d this little gem on pinterest. :-) trying it out on my family (which includes 4 varying shades of picky children ). I hope it tastes as good as it looks!

  4. says

    I never understood the joys of cauliflower until I tried it roasted. Even roasted whole it is magnificent, although when you cut in into tiny florets, it gets so much more carmelized and yummy. And who can argue with Reggiano? Not me! A winning combination for sure.

  5. says

    I have two heads of local cauliflower in the fridge just waiting for inspiration to hit. Well, it’s hit! :-) Love the concept here. Caramelization is an essential technique. These look great!


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