Parmesan Roasted Cauliflower is one of those simple side dishes that'll sneak up and steal the show. I never used to be a huge cauliflower fan, but this recipe changed all that. It's crispy, golden, full of nutty flavor, and just so dang good! Roasting transforms cauliflower into something entirely different, and a generous sprinkle of parmesan takes it completely over the top!
This is the kind of dish that'll make you reach for seconds of cauliflower, which I realize sounds like a stretch, but just wait until you taste those caramelized bits from the bottom of the pan. And it's ridiculously easy to make and only needs a handful of ingredients!
Why You'll Love This Recipe
- Those crispy, caramelized edges: Those little golden bits at the bottom of the pan are pure flavor.
- It's ridiculously easy: Toss everything on a sheet pan, roast, and done. It doesn't get much more low-effort than this!
- It's healthy but doesn't taste like it: Cauliflower is a veggie, and we all could get more veggies in our diet. But when it's roasted with olive oil and parmesan, it feels like a treat!
- It's endlessly versatile: Serve it as a side, a snack, or pile it into a grain bowl. I've even added it to pasta.
- It's kid-friendly: Something about the crispy texture and cheese wins over even the skeptical eaters.
- No special tools or fancy ingredients: Just a baking sheet, your oven, and a few ingredients.
Ingredients
Here's all you need to make this simple roasted cauliflower recipe:
- 1 head cauliflower: Broken into small florets. Don't go too big, the smaller pieces get crispier and have so much flavor!
- 2-3 tablespoons extra-virgin olive oil: Just enough to coat everything without drenching it.
- Kosher salt & freshly ground black pepper: Season it generously; cauliflower needs it. But keep in mind that parmesan is salty, so don't go overboard.
- ¼ cup Parmigiano Reggiano: Or any parmesan you have on hand. The good stuff adds great flavor, but regular parmesan works just fine!
That's it! Nothing fancy, but the flavor payoff is huge.
How to Make Parmesan Roasted Cauliflower
This really couldn't be easier to make. There are just a few steps, and most of it is hands-off time in the oven.
- Preheat your oven to 425°F: You want a hot oven so the cauliflower caramelizes and gets those golden crispy edges.
- Toss the florets with olive oil directly on a rimmed baking sheet (fewer dishes!). Make sure they're well-coated, then season generously with kosher salt and freshly ground black pepper.
- Spread them out in a single layer: Crowding the pan will steam the cauliflower instead of roasting it, so use two pans if needed.
- Roast for about 45 minutes: Tossing the cauliflower every 15 minutes helps it brown evenly on all sides. Don't skip this part, because those deep brown bits are where all the flavor is.
- Add the parmesan in the last 5 minutes of roasting. It'll melt and crisp up slightly, adding so much flavor!
- Serve warm as-is or with a side of warm marinara for dipping. It's also great at room temperature, so don't stress too much if it cools down a bit before serving.
Air Fryer Instructions: Toss the cauliflower with olive oil, salt, and pepper as usual, then air fry at 400ºF for about 12-15 minutes, shaking halfway through. Add the parmesan during the last couple minutes so it crisps up but doesn't burn.
Tips
- Cut the florets small: Smaller pieces = more surface area = more golden, crispy edges. This is where all the flavor is!
- Don't overcrowd the pan: The florets should be in a single layer, ideally with a tiny bit of space around each floret. This will make sure they don't steam and get soft.
- Use a hot oven: I've found that 425°F is the sweet spot. A high temperature is key for good caramelization.
- Flip it a couple of times: Tossing it every 15 minutes helps everything brown evenly and keeps the crispy bits from sticking to the pan.
- Don't skimp on the oil: You don't want to drown it, but make sure every floret is lightly coated so it roasts instead of dries out.
- Parmesan matters: Freshly grated parmigiano-reggiano will give you the best flavor, but use what you have. Even pre-grated works if that's what's in the fridge.
- Watch the last 5 minutes: Once you add the cheese, keep an eye on it so it doesn't burn. You want it melty and slightly crisp.
Flavor Add-Ons
This parmesan roasted cauliflower is great as-is, but it's also the perfect blank canvas. Try one of these twists if you want to change things up:
- Add spice: Add a pinch of crushed red pepper flakes or a dash of cayenne before roasting.
- Garlic lovers: Toss in a few minced garlic cloves (or garlic powder).
- A squeeze of citrus: Squeeze fresh lemon juice over the cauliflower right after it comes out of the oven and sprinkle with a little lemon zest.
- Make it Italian: Mix in a little dried oregano or Italian seasoning with the salt and pepper or parmesan.
- More cheese!: Swap or combine parmesan with asiago, pecorino, or even sharp white cheddar.
- Add fresh herbs: Finish with a little chopped fresh parsley, thyme, or rosemary.
What to Serve With It
This parmesan roasted cauliflower is one of those sides that goes with just about everything. It's perfect with roasted chicken, baked salmon, or even a juicy steak. Try pairing it with pasta, especially something like lemon garlic spaghetti or creamy alfredo.
It also makes a great addition to grain bowls, tossed into a salad, or served alongside soup (like tomato basil or creamy potato). And don't underestimate it as a snack! It disappears fast straight off the baking sheet.
Storage & Reheating Tips
- Storage: Leftover parmesan roasted cauliflower keeps surprisingly well. Just let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat, I recommend tossing it back on a baking sheet and warming it in a 400ºF oven for about 10 minutes. That brings the crisp back to life much better than the microwave. If you do use the microwave, keep in mind it'll be softer, but still tasty.
- Freezing: This one doesn't freeze well. The texture just won't hold up, so it's best enjoyed fresh or within a few days.
Frequently Asked Questions
Can I make this in an air fryer?
Parmesan roasted cauliflower is terrific in the air fryer! Toss the cauliflower with olive oil, salt, and pepper as usual, then air fry at 400ºF for about 12-15 minutes, shaking halfway through. Add the parmesan during the last couple minutes so it crisps up but doesn't burn.
Is parmesan roasted cauliflower keto?
Cauliflower is naturally low in carbs, and both olive oil and parmesan cheese are keto-friendly. Just be mindful of any sauces you serve it with (stick to low-sugar or sugar-free options if you're keeping it keto).
How do I keep cauliflower from getting soggy?
Don't overcrowd the pan! Give those florets space to roast rather than steam. Use a large sheet pan and make sure everything is in a single layer. Also, roast at high heat - 425ºF is just right for crispy edges.
Can I prep it ahead of time?
Yes, it's a great make-ahead dish. Chop the cauliflower and store it in a sealed container or zip-top bag in the fridge for up to 2 days. You can even toss it in the oil and seasonings ahead of time. Just wait to roast it until you're ready to serve it for the best texture.
What are some common toppings for roasted cauliflower?
Try a squeeze of lemon juice or a sprinkle of crushed red pepper flakes. Fresh herbs like parsley or thyme work well, too. For something a little different, drizzle with tahini, balsamic glaze, a cheese sauce, or even buffalo sauce.
How long does it take to roast cauliflower in the oven?
Roughly 45 minutes at 425ºF, tossing every 15 minutes to caramelize all sides. Add parmesan during the last 5 minutes for incredible flavor!
If you're loving this parmesan roasted cauliflower, I've got a few more favorites you'll want to try next! These chimichurri cauliflower steaks are hearty and always impressive, especially if you want a plant-based main. If you like heat, these cauliflower buffalo bites are spicy, crispy, and a healthier choice for football parties. Or take it up a step further with roasted cauliflower nachos. And for a fantastic healthy snack, this cauliflower popcorn recipe is worth the time and effort!
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!
Ingredients
- 1 head cauliflower (broken down into small florets)
- 2-3 tablespoon extra-virgin olive oil
- kosher salt & freshly ground black pepper
- ¼ cup parmagiano-reggiano (or less-expensive parmesan, whatever you have on hand)
Instructions
- Preheat oven to 425F.
- Toss cauliflower florets with olive oil on a baking sheet. Season well with salt and pepper.
- 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.
- Serve as-is or with a side of marinara sauce.
Notes
To make this in the air fryer: Toss the cauliflower with olive oil, salt, and pepper as usual, then air fry at 400ºF for about 12–15 minutes, shaking halfway through. Add the parmesan during the last couple minutes so it crisps up but doesn’t burn.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 5mgSodium: 208mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 4g
This data was provided and calculated by Nutritionix.
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Amanda at The Kolb Corner says
I have 1/2 head of cauliflower in the fridge that is quickly going bad. This is the PERFECT way to use it. Thank you!
Kristy Bernardo says
Awesome! My pleasure 🙂
felicia | Dish by Dish says
Hey Kristy! Felicia here! Loving your blog!!
Chanced upon this parmesan roasted cauliflower recipe and would love to include it in a cauliflower roundup for Community Table!
If you're ok with it, can I use one of your photos with a link back to your original post
Thanks dear!
Felicia
Kristy Bernardo says
Of course, Felicia! Thank you for asking and it would be my pleasure. Cheers 🙂
Susan | LunaCafe 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!
Kristy Bernardo says
Thanks so much, Susan!
Kristy @ Chocolate Slopes says
I love roasted vegetables! And anything tastes better with cheese - great addition!
Kristy Bernardo says
You are so right, Kristy!
Kristen @ A Mind Full Mom says
This may be just the dish that will make my kids believers in Cauliflower!! Can't wait to make.
Kristy Bernardo says
I hope it is, Kristen! Let me know 🙂
Becca from ItsYummi.com says
I fell into a love affair with roasted cauliflower last year, and I never want to eat it any other way now. Adding Parmesan is just beyond awesome!
Kristy Bernardo says
You'll love it, Becca!
heather @french press says
I have only recently discovered that I LOVE cauliflower, and this looks like another fabulous way to prepare it! and YES to all the brown food!!
Kristy Bernardo says
Thanks, heather!
Laura @MotherWouldKnow 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.
Kristy Bernardo says
Thanks so much, Laura 🙂
Christie says
So funny. My post today is all about "brown food tastes good", too. You are so right. This is one winner of a cualiflower dish.
Kristy Bernardo says
That's too funny, Christie! Thanks 🙂
Lisa @ Garnish with Lemon says
This is the only way I make cauliflower now, roasting it brings out such great flavor! Pinned.
Kristy Bernardo says
Thanks, Lisa!
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!
Kristy Bernardo says
It really does! Let me know how your kiddos like it!
LauraAnn says
This is in the oven right now. I can hardly wait to taste it. It looks fabulous!
the wicked noodle says
By now it's already gone, LauraAnn - I know you probably loved it! Let me know, so glad you tried it 🙂
thelady8home says
Aren't bake cauliflower just fabulous! I love how cool and crusty these look. I could pick at them whole day.
the wicked noodle says
You & me both, Minnie!!
Karen (Back Road Journal) says
I love roasted cauliflower but why haven't I thought to add parmesan. Thanks for the inspiration.
the wicked noodle says
My pleasure, Karen, thanks for swinging by!
Jenny @ BAKE says
This looks incredible! I was planning on making roasted veggies to go with my dinner tonight, I am totally going to be throwing this into the mix!
the wicked noodle says
Awesome, thanks Jenny!
wok with ray 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! 🙂
the wicked noodle says
Thanks, Ray, you have a good weekend, too!
John@Kitchen Riffs says
We had roast cauliflower earlier this week, although without the Parmesan. It's better with Parmesan -- I'll do that next time. Never tried serving it with marina sauce, but I will!
the wicked noodle says
Thanks, John!
Donalyn@The Creekside Cook 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!
the wicked noodle 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 🙂
Amy @Very Culinary says
No. Way. NO WAY!!! I'm posting a Parmesan Roasted Cauliflower recipe on my blog Thursday. Get out of my head!
the wicked noodle says
bahahaha!! OF COURSE you are 😉 And I just discovered that yummy jalapeno bacon on your website, thank you very much! Can't wait to get my hands on some!