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.
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.
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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
- 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.
- 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.
- 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.
- 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.
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
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.
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.
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.
More Cauliflower Recipes
Cauliflower is so good for you, and there are many ways to enjoy it. Try a few of thee cauliflower recipes.
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
Roasted Cauliflower Parmesan
Equipment
- 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
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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
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Angela says
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!
Sally says
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.
Hari Chandana says
Looks tempting!!
Sally says
Hari, it is terrific! I hope you will try it and report back.
Madonna/aka/Ms. Lemon says
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~
Sally says
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...
Nora Kanitz says
I made the kale salad with the roasted cauliflower, beets and pumpkin seeds and it was delicious. So good for us also !