A Foodcentric Life

  • Summer Recipes
  • Meet Chef Sally
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Summer Recipes
  • Meet Chef Sally
  • Recipe Index
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • search icon
    Homepage link
    • Summer Recipes
    • Meet Chef Sally
    • Recipe Index
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • ×
    Home » Recipes » Sides & Veggies

    Roasted Cauliflower With Parmesan Cheese

    Published: Jan 19, 2014 · Modified: May 31, 2025 by Sally Cameron · This post may contain affiliate links · Leave a Comment

    ↓ Jump to Recipe

    Roasted Cauliflower with Parmesan is one of those simple, irresistible sides you’ll find yourself making on repeat. Tender florets turn golden and crisp in the oven, with nutty browned edges and a savory hit of Parmesan that makes them almost addictive. Think of it as the candy of the vegetable world—only healthy. I made this to go with my kale salad last week, and it was so good it deserved its own spotlight.

    A platter of roasted cauliflower with golden brown edges and parmesan cheese.

    As a kid, cauliflower meant steamed and smothered in cheese sauce (which I loved). This is the grown-up version—roasted until golden with olive oil, granulated garlic, and Parmesan for deep, nutty flavor and crispy edges. Slice your own florets from a whole head for the best browning. It’s simple, savory, and just as good with roast chicken as it is tossed into a grain bowl.

    Jump to:
    • Why You'll Love This Recipe
    • Roasted Cauliflower Ingredients
    • Substitutions and Variations
    • How to Make Roasted Cauliflower with Parmesan Cheese
    • Serving Suggestions
    • Recipe FAQs
    • More Cauliflower Recipes
    • Did You Make This?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • Ridiculously tasty - Golden roasted edges, nutty Parmesan, and tender florets make this an irresistible side dish.
    • Simple ingredients, big flavor - All you need are a few pantry staples to turn cauliflower into something special.
    • Versatile and meal-friendly - Pairs perfectly with chicken, steak, or salmon, for a savory bite.

    For another great and easy side dish, try Roasted Balsamic Glaze Brussels Sprouts.

    Roasted Cauliflower Ingredients

    Scattered cauliflower florets on a cutting board.
    • Cauliflower – Use one large head or two small ones. For the best texture and caramelization, skip the pre-cut bagged florets and slice your own.
    • Olive Oil – Just enough extra virgin olive oil to coat the florets and help them roast to golden perfection.
    • Garlic – Granulated garlic adds mellow flavor without burning—easy and effective.
    • Parmesan – A shower of grated Parmesan melts and crisps in the oven, adding irresistible salty, nutty flavor to every bite.

    Chef's tip on buying cauliflower: While cauliflower occasionally comes in beautiful shades of orange or lavender, white cauliflower is the most common. Choose heads that feel heavy for their size with tightly packed florets and no brown spots or discoloration. Store it in the refrigerator and use within a week for best freshness. And yes—colored cauliflower roasts just as well and keeps its vibrant color!

    Need another easy side dish? Try these roasted carrots with honey. Simple and alwasy a hit.

    Substitutions and Variations

    • Cheese Swap – No Parmesan? Try Pecorino Romano for a sharper bite or nutritional yeast for a dairy-free option with cheesy flavor.
    • Spice It Up – Add a pinch of red pepper flakes for heat, or toss with smoked paprika or cumin before roasting for a flavor twist.
    • Curry Version – A reader suggestion! Add ½ of curry powder to the oil before tossing for a warm, aromatic variation.
    • Garlic Options – Fresh minced garlic works too, but keep an eye on it to prevent burning. Granulated garlic is more forgiving.
    • Add Herbs – Finish with chopped fresh parsley after roasting for a pop of color and freshness.

    Chef's tip: For the best coverage and browning, toss the cauliflower florets in a bowl with the olive oil (and any added spices) before spreading on the baking sheet. If you're keeping it simple—just oil, garlic, salt, and pepper—you can drizzle the oil straight over the pan and toss gently with your hands or a spatula. But when adding spices, mixing them into the oil first ensures even coating and better flavor.

    How to Make Roasted Cauliflower with Parmesan Cheese

    Pre-heat the oven to 400°F and line a half sized rimmed baking sheet with parchment.

    1. Cut the core out of the head of cauliflower, then break off large florets with your hands. Trim stems. Slice florets into wedges about ½″ thick. Place wedges onto the baking sheet. Drizzle with olive oil and toss with your hands, then sprinkle with salt, pepper and granulated garlic.
    2. Roast for 22-25 minutes, depending on your oven. You want the top edges to be browned, but when you flip the pieces over they are mostly golden brown underneath.
    3. Scatter grated Parmesan cheese over the roasted cauliflower st the end of roasting and let it stand to melt a bit in the hot over, or add the Parmesan over the top at serving time.
    Golden roasted cauliflower florets on a sheet tray lined with parchment paper.

    Roasted broccoli and parmesan is another terrific side you'll love.

    Serving Suggestions

    This roasted cauliflower makes an easy side for almost any main dish—perfect with roast chicken, grilled steak, baked salmon, or even as part of a vegetarian plate. It’s also great tucked into grain bowls or served on top of a hearty salad.

    Recipe FAQs

    Can I use frozen cauliflower for this recipe?

    It’s best to use fresh cauliflower for optimal texture and browning. Frozen cauliflower tends to release more moisture and won’t roast as well or get crispy. Save frozen for making cauliflower soup.

    What’s the best way to get crispy roasted cauliflower?

    Dry your florets well after rinsing, use a high heat oven (400°F - 425°F), and don’t overcrowd the pan. Give everything enough room to brown—use two pans if needed for a larger batch.

    What seasonings can I add besides garlic and Parmesan?

    This recipe is super flexible—try curry powder, smoked paprika, za’atar, or chili flakes. For the best flavor and even distribution, mix your spices into the olive oil before tossing with the cauliflower. This helps the spices bloom in the heat and coat the florets evenly without burning.

    Heads of fresh cauliflower.

    More Cauliflower Recipes

    Cauliflower is so good for you, and there are many ways to enjoy it. Try a few of thee cauliflower recipes.

    • creamy cauliflower soup
      Smooth and Creamy Cauliflower Soup
    • cauliflower colcannon
      Cauliflower Colcannon with Kale
    • cauliflower rice
      Cheesy Cauliflower Rice
    • cauliflower puree
      Creamy Cauliflower Puree with Fresh Herbs

    Did You Make This?

    If you make roasted cauliflower with parmesan cheese, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    A platter of roasted cauliflower with golden brown edges and parmesan cheese.

    Roasted Cauliflower Parmesan

    Sally Cameron
    Roasting cauliflower brings out its natural, nutty sweetness. Make more than you think you need. It is terrific! Parmesan cheese adds a wonderful savory cheesy flavor, but you can skip for no-dairy or vegan diners.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 127 kcal

    Equipment

    • Rimmed baking sheet
    • Baking parchment

    Ingredients
      

    • 1 large head of fresh cauliflower or two small heads
    • 1 ½ -2 tablespoons extra virgin olive oil
    • ½ teaspoon granulated garlic
    • ¼ teaspoons sea salt
    • ¼ teaspoon ground black pepper
    • ¼ cup grated Parmesan cheese

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    • Pre-heat oven to 400°. Line a rimmed baking sheet with baking parchment paper. Break off any green leaves from a head of cauliflower.  Cut the core from the head and with your hands, break off large florets. Slice florets into approximately ½″ wedges. You will have some rounded ends and pieces. Don’t be concerned.
    • Place cauliflower onto rimmed baking sheet, laying flat sides down. Drizzle with olive oil and season with salt, pepper and garlic. Roast for 22-25 minutes until the top edges are browning, and the bottom edges are browned and golden. Right before it's done or at serving time, sprinkle with the Parmesan.

    Nutrition

    Calories: 127kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 318mgPotassium: 646mgFiber: 4gSugar: 4gVitamin A: 55IUVitamin C: 101mgCalcium: 102mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    « Pumpkin Tart (gluten free grain free)
    Ground Turkey Lettuce Wraps »

    Comments

    1. Angela says

      January 24, 2014 at 1:00 pm

      A word of warning to anyone trying this.....I just ate the entire head of cauliflower, it is so delicious! The poor cauliflower has suffered from being forgotten in favour of broccoli and now kale, but this is a great way of reviving this forgotten veg! It will be a staple from now on, I sprinkled some Bombay spices with sesame seeds on it....very good, thanks for posting!

      Reply
      • Sally says

        January 24, 2014 at 1:27 pm

        Thanks Angela! That's what I tell people! Several times know I have roasted an entire small head for myself and eaten almost all of it. Glad you enjoyed it. Growing up, my mom used to steam it and smother it with cheese sauce. This is better! I have another use for the roasted version too. Will have to post the recipe. Chopped some and used it mixed with Carnaroli rice like a light risotto. It was terrific.

        Reply
    2. Hari Chandana says

      January 21, 2014 at 8:30 pm

      Looks tempting!!

      Reply
      • Sally says

        January 21, 2014 at 8:37 pm

        Hari, it is terrific! I hope you will try it and report back.

        Reply
    3. Madonna/aka/Ms. Lemon says

      January 20, 2014 at 2:21 pm

      Sally, I just made this with a sprinkle of curry powder. It is delicious. While I do not have a problem (yet), I love the thought of low glycemic food.

      M~

      Reply
      • Sally says

        January 20, 2014 at 3:15 pm

        Great Madonna! I've thought about using curry powder too. Just another layer of flavor! Thought about doing a big batch with curry and pureeing it for soup. Or combining with roast butternut squash...

        Reply
    4. Nora Kanitz says

      January 20, 2014 at 8:57 am

      I made the kale salad with the roasted cauliflower, beets and pumpkin seeds and it was delicious. So good for us also !

      Reply

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

    More about me →

    Summer Recipes

    • Gluten-free brownies with melted chocolate in a square pan after baking.
      Fudgy Gluten-Free Chocolate Brownies
    • Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.
      Grilled Hoisin Chicken Skewers
    • Watermelon salad ready to serve with cucumber, feta, basil, shallots.
      Easy Watermelon Basil Salad with Feta Cheese
    • White shallow bowl stilled with green cabbage coleslaw, carrots, and parsley with a light dressing.
      Simple Easy Coleslaw Recipe
    • Oven baby back ribs glazed with rich brown hoisin sauce.
      Baby Back Ribs Recipe (Oven Method)
    • lemon ice cream
      Homemade Lemon Custard Ice Cream

    More Recipe Ideas

    • Smoked salsa in a tall jar and a small serving glass cup with corn chips
      Easy Smoked Salsa (pellet grill recipe)
    • Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.
      Lemony Mediterranean Pasta Salad Recipe
    • greek salad
      Tossed Greek Green Salad
    • A single layer sweet cherry cake with golden top on white plate.
      Easy One-Pan Cherry Cake with Fresh Cherries

    Footer

    as seen on

    Logos of Featured Publications

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and recipes.

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 aFoodcentricLife.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.