Kirbie's Cravings

Parmesan Roasted Cauliflower

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.

overhead view of sheet pan with parmesan roasted orange, green and white cauliflower

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.

close-up photo of parmesan roasted cauliflower

Ingredients

  • Large head of cauliflower sliced into ½”-thick florets
  • Olive oil
  • Grated Parmesan cheese
  • Freshly ground black pepper
  • Finely chopped parsley

single parmesan roasted cauliflower

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.

process photo showing how to slice the 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.

process photo showing sliced cauliflower florets before they are cooked

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.

sheet pan of parmesan roasted cauliflower

More Roasted Vegetables

Parmesan Roasted Cauliflower

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
An easy way of cooking cauliflower and also one of my favorites! The cauliflower is roasted until caramelized, bringing out a subtle sweetness, and then topped with melty parmesan cheese. 

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

Rather than separating the cauliflower into small florets, it’s best to slice the cauliflower (see photo above for reference). 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.

Nutrition

Serving: 0.25of recipe, Calories: 152kcal, Carbohydrates: 10g, Protein: 8g, Fat: 9g, Saturated Fat: 3g, Sodium: 254mg, Potassium: 643mg, Fiber: 4g, Sugar: 4g, NET CARBS: 6g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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