Name: Parmesan Roasted Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium head cauliflower, cored and cut into florets; 1/4 cup extra virgin olive oil; 1/2 cup finely grated Parmesan cheese, divided; 2 garlic cloves, finely minced; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground paprika; 1/4 teaspoon ground black pepper; 1 cup shredded low-moisture part-skim mozzarella cheese (optional); Fresh parsley, finely chopped (optional garnish)

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Parmesan Roasted Cauliflower is a savory, golden-crisp side dish that transforms humble cauliflower into a standout favorite. Coated in olive oil, garlic, paprika, and Parmesan, then roasted until perfectly caramelized, this dish is loaded with flavor and texture. Whether served as a healthy side or enjoyed straight from the tray as a snack, it’s an easy and delicious way to enjoy more vegetables.

Parmesan Roasted Cauliflower

Why You’ll Love This Recipe

This roasted cauliflower recipe is anything but boring. Here’s what makes it a go-to dish:

Crispy edges and tender interiors for maximum texture
Bursting with umami from garlic, Parmesan, and optional mozzarella
Simple, wholesome ingredients with no complicated prep
A great low-carb, gluten-free side dish
Versatile—enjoy as a side, appetizer, or snack
Comes together in just 35 minutes
Pairs well with almost any main dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium head cauliflower, cored and cut into florets
1/4 cup extra virgin olive oil
1/2 cup finely grated Parmesan cheese, divided
2 garlic cloves, finely minced
1/2 teaspoon fine sea salt
1/2 teaspoon ground paprika
1/4 teaspoon ground black pepper
1 cup shredded low-moisture part-skim mozzarella cheese (optional)
Fresh parsley, finely chopped (optional garnish)

Directions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Slice the cauliflower into evenly sized florets. Halve any larger pieces to ensure even roasting.
In a large bowl or directly on the baking sheet, toss the cauliflower with olive oil, minced garlic, salt, paprika, black pepper, and 1/4 cup of the Parmesan cheese until evenly coated.
Spread the cauliflower florets cut-side down on the prepared baking sheet.
Roast for 15 minutes or until the bottoms are golden and crisp.
Flip each floret, sprinkle with the remaining 1/4 cup Parmesan and mozzarella (if using), and return to the oven.
Roast for an additional 6–10 minutes, or until the cauliflower is fork-tender and edges are browned.
Garnish with fresh chopped parsley if desired. Serve warm, and don’t forget the crispy cheese bits from the pan!

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 180 kcal per serving

Variations

Extra Spicy: Add a pinch of red pepper flakes or cayenne to the seasoning mix.
Lemon Zest Finish: Sprinkle lemon zest over the roasted cauliflower for a citrusy brightness.
Cheese Swap: Try using Pecorino Romano or a sharp aged cheddar for a flavor twist.
Add Herbs: Toss in dried oregano or thyme with the olive oil for more depth.
Low Dairy Option: Use less cheese or omit mozzarella entirely—Parmesan alone gives great flavor.
Garlic Lovers: Add an extra clove or two of garlic, or use roasted garlic for a milder, sweeter flavor.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 375°F oven or toaster oven for 5–8 minutes to revive the crispiness. Avoid microwaving, as it may soften the texture.

Freezing not recommended: Roasted cauliflower tends to lose texture when frozen and reheated.

FAQs

Can I use frozen cauliflower?

Yes, but thaw and pat dry before roasting to prevent sogginess and help the florets brown.

Is the mozzarella necessary?

No, it’s optional. The Parmesan provides plenty of flavor and crisp edges on its own.

Can I make this dairy-free?

Yes, omit the cheese or use a dairy-free Parmesan alternative.

Why roast at 425°F?

A high temperature encourages browning and caramelization, giving the cauliflower its crispy texture.

How do I get the cauliflower crispy?

Roast cut-side down initially, don’t overcrowd the pan, and make sure the florets are well coated in oil.

What can I serve this with?

It pairs well with grilled chicken, fish, steak, or as part of a vegetarian spread.

Can I prep this in advance?

Yes, you can chop and season the cauliflower ahead of time. Roast just before serving.

Can I use other vegetables?

Absolutely—broccoli, Brussels sprouts, or carrots work well with the same seasoning and method.

Do I need to flip the florets halfway?

Flipping ensures even roasting and allows the cheese topping to melt and crisp up properly.

What’s the best way to cut the cauliflower?

Cut into uniform florets for even cooking, and slice larger ones in half for more surface area.

Conclusion

Parmesan Roasted Cauliflower is a quick and flavorful side that brings out the best in this versatile vegetable. With its crispy edges, cheesy coating, and tender bite, it’s a dish that wins over veggie lovers and skeptics alike. Easy enough for weeknights and delicious enough for guests, it’s a simple recipe you’ll turn to again and again.

Jessica