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Parmesan Roasted Cauliflower is a delicious way to elevate cauliflower. Roasting the cauliflower brings out a sweet flavor that pairs nicely with garlic and warm parmesan cheese. This makes an easy side dish the whole family will love!
The thing I love about roasting vegetables is how easy it is. The cauliflower florets are tossed with olive oil and garlic. Then once the cauliflower has roasted for about 20 minutes you sprinkle the parmesan cheese on top and finish roasting. Then sprinkle over some freshly chopped parsley and serve warm.
I am always looking for new ways to cook vegetable sides for my family. There is something about roasting cauliflower, or roasted vegetables in general, that keeps me coming back for more. This Roasted Parmesan Garlic Cauliflower is no exception. Every time I roast vegetables I am reminded how much I love them. Not only do the vegetables always taste sweeter, I can get my kids to take seconds. You can’t beat that! This roasted cauliflower recipe has quickly entered the rotation and my kids ask for this time and time again.
If you enjoy the flavor of roasted cauliflower, here are some recipes you will also enjoy, my Simple Roasted Broccoli, Za’atar Roasted Cauliflower, Curry Roasted Cauliflower, or Roasted Buffalo Cauliflower, Turmeric Roasted Cauliflower.
Why We Love Roasted Parmesan Cauliflower
This is such an easy side dish to serve with your meal. Here is why we love this recipe:
• Easy Preparation: Hands on prep time is minimal, only 10 minutes. Then you can place the cauliflower into the oven to roast, while you get on with preparing the rest of the meal.
• Meal Prep: Great for meat prep, batch cook some cauliflower then add it to easy lunches and dinners throughout the week.
• Great for Bowls: This cauliflower is great for bowls like this Greek Quinoa Bowl or this Mediterranean Salmon Bowl. You can prep the cauliflower and store it in the fridge until you are ready to prepare the bowl.
Ingredients You’ll Need
For exact ingredient amounts and instructions, see the full recipe card below.
- Cauliflower: I use 1 large head cauliflower, cut into 1 inch florets which will serve 4 as a side dish.
- Garlic: I use freshly minced garlic cloves, along with 2 whole garlic cloves for flavor. You could use garlic puree or frozen garlic in a pinch.
- Seasoning: I add Italian seasoning, along with some sea salt and black pepper flavor the olive oil.
- Corn Starch: this is optional but helps absorb and trap some of the liquid that the cauliflower releases when roasting and also helps hold the Parmesan cheese on the cauliflower.
- Cheese: Parmesan cheese flavors the cauliflower as it has great robust flavor.
- Fresh Herbs: garnish the cauliflower with some freshly chopped parsley, you could also use fresh basil, cilantro, dill or thyme leaves.
Recipe Variations
- Cauliflower: Swap regular cauliflower for a head of Romanesco broccoli.
- Cheese: Parmesan cheese adds great flavor and pairs really well with the garlic. You could also use feta cheese or a crumbly goats cheese.
- Spices: Add some spices to the olive oil mix, try thyme, sweet or smoked paprika, onion powder, dried oregano, or chili powder. Spice it up with some red pepper flakes.
- Fresh Herbs: I garnish the dish with freshly chopped cilantro, but you could swap this for parsley, dill basil or oregano.
- Citrus: Freshen up the cauliflower with a squeeze of lemon or lime juice.
- Nuts: Scatter over some nuts like cashews, almonds or pistachios just before serving.
- Seeds: Some toasted seeds like sunflower or pumpkin seeds, would also add great crunch and texture.
How to make Roasted Parmesan Garlic Cauliflower
Step 1: Coat Cauliflower: Preheat over to 450 degrees F. In a large mixing bowl place the cauliflower florets and the minced garlic. In a small mixing bowl combine the olive oil, minced garlic, Italian seasoning, corn starch, salt and pepper and whisk to combine. Pour the olive oil mixture over the cauliflower and use tongs to stir until all of the cauliflower is coated. Add the seasoning and mix well until coated.
Step 2: Roast Cauliflower: Spread the cauliflower in a single layer on a non-stick baking sheet and roast until the cauliflower is just starting to soften and turn golden brown on the bottom side, about 25 minutes flipping the cauliflower halfway through.
Step 3: Serve: Remove the cauliflower from the oven once the cauliflower is slightly crispy but soft on the inside and sprinkle with extra parmesan cheese and fresh parsley. Sprinkle the freshly chopped parsley on the cauliflower and serve warm.
Expert Tips for Parmesan Garlic Cauliflower
- For an even cook, break the head of cauliflower into even sized florets so that they cook at the same time.
- Give the cauliflower a really good mix in the oil and seasoning blend to ensure each floret is completely covered.
- You can use garlic powder instead of minced fresh garlic.
- Don’t overcrowd the baking pan, allow space between each floret of cauliflower for the air to circulate. This ensures the cauliflower roasts rather than steams.
- Only add the Parmesan cheese for the final 10 minutes of the cook, otherwise you will burn the cheese.
Storage Tips
- Once cooked and cooled, store leftover cauliflower in an airtight container in the fridge for 2-3 days. To reheat leftovers place in a warm oven, or your air fryer, for 10-15 minutes to crisp up again.
- This is a dish that is best served fresh so I don’t recommend freezing as you will loose the crispy texture during the freezing and defrosting process.
Recipe FAQs
You do not need to boil the cauliflower. It actually can make the cauliflower soggy. Roasting directly helps maintain its texture and enhances caramelization.
The trick to crispy roasted cauliflower is not to overcrowd the pan. Cut the cauliflower into even sized florets, which ensures an even cook. Then lay in the pan with plenty of space between each floret to allow airflow, so that the cauliflower roasts, rather than steams.
Yes you can but make sure to thaw and dry it first. Roast at a higher temperature {425 degrees F} to help evaporate excess moisture.
More Cauliflower Recipes
Mediterranean
Cauliflower Tabbouleh
Mediterranean
Air Fryer Cauliflower
Vegetarian
Air Fryer Buffalo Cauliflower
Vegetarian
Cauliflower Curry Recipe
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Roasted Parmesan Garlic Cauliflower
Ingredients
- 1 large head of cauliflower, cut into 1 inch florets {about 1 1/2 to 2 pounds}
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons corn starch, optional
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 1/2 cup grated parmesan cheese
- Fresh parsley, chopped
Instructions
- Preheat over to 450 degrees F.
- In a large mixing bowl place the cauliflower florets with the garlic. In a small mixing bowl combine the olive oil, minced garlic, Italian seasoning, corn starch, salt and pepper and whisk to combine.
- Pour the olive oil mixture over the cauliflower and use tongs to stir until all of the cauliflower is coated.
- Spread the cauliflower on a non-stick baking sheet and roast until the cauliflower is just starting to soften and turn golden brown on the bottom side, about 25 minutes flipping the cauliflower halfway through .
- Remove the cauliflower from the oven when it is crispy but soft on the inside and sprinkle additional parmesan cheese over the cauliflower if you want along with fresh parsley.
- Remove and serve warm or store in an airtight container for up to 4 days.
Notes
- I like to add the two whole cloves of garlic to the cauliflower while roasting to add even more garlic flavor. Feel free to leave those out and just use minced garlic if you want less of a garlic flavor.
- Once cooked and cooled, store leftover cauliflower in an airtight container in the fridge for 2-3 days. To reheat leftovers place in a warm oven, or your air fryer, for 10-15 minutes to crisp up again.
- This is a dish that is best served fresh so I don’t recommend freezing as you will loose the crispy texture during the freezing and defrosting process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this recipe. added in broccoli will make again with brussel sprouts added in.
Love the addition!
Your post on Roasted Parmesan Garlic Cauliflower is absolutely mouthwatering! The combination of roasted cauliflower, garlic, and warm parmesan cheese sounds divine. The fact that it’s an easy side dish that the whole family loves makes it even better! Your passion for roasting vegetables shines through, and your tips for meal prepping with roasted cauliflower are really helpful
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I just love the taste of roasted cauliflower with garlic flavour.
Thanks! I do too!