Roasted Parmesan Garlic Cauliflower

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.
• Oil: For the best nutty flavor I mix the spices with extra virgin olive oil.
• 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.
• Cheese: I like to use Parmesan cheese to flavor the cauliflower as it has great robust flavor.
• Fresh Herbs: I like to garnish the cauliflower with some freshly chopped parsley, you could also use fresh basil, cilantro, dill or thyme leaves.

Recipe Variations

This recipe is versatile and easy to adapt if needed:

• 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 sweet or smoked paprika, onion powder, dried oregano, or chili powder.
• 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.
• Meat: Try adding some crispy bacon or pancetta, which works really well with the cauliflower. 
• 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: Preheat the Oven

Preheat over to 450 degrees F.

Step 2: Coat the Cauliflower

In a large mixing bowl place the cauliflower florets and the 2 pieces of whole peeled garlic. In a small mixing bowl combine the olive oil, minced garlic, Italian seasoning, 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.

Step 3: Roast the Cauliflower

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 20 minutes flipping the cauliflower halfway through.

Step 4: Add the Cheese

Remove the cauliflower from the oven and sprinkle the parmesan cheese over the cauliflower. Return the cauliflower to the oven and roast until the cheese is melted, about 10 more minutes.

Step 5: Garnish and Serve

Sprinkle the freshly chopped parsley on the cauliflower and serve warm.

Expert Tips for Roasted 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.
• 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.
• 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.