Parmesan Roasted Cauliflower is an easy and flavorful side dish to prepare. It’s one of my favorite ways to eat cauliflower and is a stress-free vegetable side dish to make on busy weeknights.
I’ve made this cauliflower side dish several times this summer and it’s been such a big time-saver. I usually do two pans worth so we have leftovers for the next day as well. I love that I don’t need to hover over my stove while this is cooking, too.
Roasting is such an easy preparation for cauliflower and it’s one of my favorite side dish recipes. When roasted, the cauliflower caramelizes, developing a subtly sweet flavor that you don’t get when it’s cooked using other methods.
Ingredients
- Large head of cauliflower sliced into ½”-thick florets
- Olive oil
- Grated Parmesan cheese
- Freshly ground black pepper
- Finely chopped parsley
Instructions
Place cauliflower florets in a single layer on a large rimmed baking sheet lined with parchment paper. Brush them with the oil on both sides.
Roast them at 425°F for about 30 minutes or until the florets are tender and lightly golden around the edges.
Take the pan out of the oven and sprinkle the cheese over the top. Place pan back in the oven for about 10 minutes or until the cheese is melted and begins to bubble.
For serving, season them with black pepper and garnish with parsley.
Recipe Tips
Since I’ve made this dish so many times, I’ve tested different variations on roasting temperature, cauliflower size, etc. Here are some of my tips for roasting cauliflower.
Slicing the Cauliflower: Rather than separating the cauliflower into small florets, it’s best to slice the cauliflower. When you roast round florets, the sections closer to the top of the oven tend to burn before the cauliflower is finished. The sliced florets have a flat surface, which allows for even cooking.
Brush with Oil: Many recipes will tell you to toss the cauliflower in oil. It can be difficult to make sure all your cauliflower is coated in oil and when you toss the cauliflower, usually you end up with a lot of cauliflower crumbs breaking off.
I found that you can use less oil and ensure that all the cauliflower pieces are evenly coated by brushing the cauliflower florets with oil. You don’t need a lot – just a little more than a tablespoon.
You do definitely want to make sure you coat the cauliflower in a little oil. If you attempt to roast without the oil, the cauliflower will be too dry.
Cheese: Make sure you wait until the last few minutes before adding the cheese. The florets need about 30 minutes to soften and caramelize. If you add the cheese at the beginning, it will cook for too long.
Other Flavors: If you don’t like the taste of Parmesan, you can feel free to use other cheeses as well. You can also use sliced chives or cilantro instead of parsley.
Main Dish Ideas
Roasted cauliflower goes with almost any protein. We love it with garlic butter steak bites, baked chicken, and it’s good with my pesto salmon, too.
This is such an easy cauliflower recipe. It’s easy enough for weeknights but also a great side for holiday meals, too.
More Roasted Vegetables
- Garlic Roasted Cauliflower Rice
- Honey Roasted Carrots
- Parmesan Ranch Roasted Potatoes
- Roasted Asparagus
Parmesan Roasted Cauliflower
Ingredients
- 1 large head of cauliflower sliced into ½ inch thick floret slices
- 1 ½ tbsp olive oil
- ½ cup grated parmesan cheese
- fresh ground black pepper optional
- 2 tsp finely chopped parsley optional
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Place cauliflower in a single layer onto baking sheet. Brush surface of cauliflower with oil. Flip cauliflower over and brush with oil.
- Place cauliflower into the oven and cook for about 30 minutes or until cauliflower is tender and edges turn a light brown.
- Sprinkle cauliflower with cheese. Place back into the oven and cook for about 10 minutes or until cheese is melted and begins to bubble.
- Top cauliflower with fresh ground black pepper if desired. Garnish with chopped parsley if desired.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
