This homemade Parmesan Roasted Cauliflower is the perfect side dish, and it’s so delicious you might find yourself enjoying it straight from the pan as a healthy snack.
This cauliflower recipe is quick and easy to prepare, and its crispy golden edges and savory flavor will elevate any meal, making it a go-to for busy weeknights or last-minute gatherings.
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We love roasted vegetable side dishes, from Roasted Carrots recipe to the best Roasted Potatoes and Roasted Broccoli. If you are a fan of vegetable sides that are good enough to snack on, this Roasted Cauliflower with Parmesan Cheese recipe is a must-try!
Cheesy Roasted Cauliflower
If I’m being honest, my kids don’t always get excited about vegetables, but they can’t resist this cheesy parmesan roasted cauliflower. They especially love picking off the crispy, browned bits of cheese from the baking sheet.
Adding both Parmesan and mozzarella cheeses is such an easy way to dress up classic Roasted Cauliflower and make it a family favorite! This is one of those veggie dishes that most kids won’t even realize is healthy for them!
Ingredients for Parmesan Roasted Cauliflower
The key to making great Parmesan Roasted Cauliflower is making sure you use the right ingredients to ensure evenly roasted florets so you get those coveted crispy edges on each piece of cauliflower.
- Head of Cauliflower – cored and cut into florets
- Extra Virgin Olive Oil – helps the cauliflower roast evenly, ensuring a crispy texture on the outside, and helps to hold the parmesan cheese onto the cauliflower florets
- Parmesan Cheese – finely grated, adds a sharp, nutty flavor and helps create a crispy, golden crust on the cauliflower.
- Mozzarella Cheese – use low moisture, part-skim mozzarella cheese, shredded. Adds a melty, gooey cheese texture that contrasts nicely with the crispiness of the roasted cauliflower. Using low-moisture mozzarella prevents excess liquid, which helps to keep the cauliflower crisp.
- Garlic Cloves – finely minced, infuses the dish with a bold, savory flavor that complements the cheeses. You can sub with 1/2 tsp garlic powder in a pinch.
- Ground Paprika – adds a subtle smoky flavor and a hint of color.
- Salt and Pepper – Essential for seasoning, enhancing, and balancing the flavors of all the ingredients.
Variations
For extra crispiness, add a few pinches of bread crumbs (fresh or panko) with the parmesan cheese. This is especially tasty when served with fresh Marinara Sauce for dipping.
Change up the flavor by using aged cheese or cheddar for a sharper taste, adding a dash of onion powder to the florets when seasoning, or finishing with a spritz of lemon juice and parsley. Cauliflower’s mild flavor makes it a perfect canvas for whatever flavors you want to infuse.
How to Choose a Good Head of Cauliflower
To choose a good head of cauliflower, look for one that is firm and has a vibrant, creamy white color. The florets should be tightly packed, and the outer leaves should be fresh and green. Avoid heads with dark spots, wilted leaves, or loose, spreading florets which may indicate that it is spoiled or overripe. Smaller to medium-sized heads are often sweeter and more tender. Cauliflower is high in fiber and low in calories, making it the perfect vegetable to fill up on without the guilt. By checking these factors, you can select a cauliflower that is fresh, flavorful, and perfect for your recipes.
How to Make Parmesan Roasted Cauliflower
- Preheat your oven to 425°F with the rack in the center of the oven. Line your baking sheet with parchment paper for easy cleanup.
- Prepare the Cauliflower – Cut the cauliflower in half to remove the stem, or use a paring knife to cut the stem out from the bottom. Slice the cauliflower into evenly sized-florets. I like to cut larger florets in half to create little cauliflower steaks with a flat side for roasting and easier topping with cheese after you flip them. Aim for uniform thickness to ensure even cooking.
- Season – Place the cauliflower florets in a large mixing bowl (or season and toss them directly on the baking sheet). Drizzle with olive oil, then season with salt, paprika, and black pepper. Add the minced garlic and 1/4 cup of Parmesan cheese. Toss everything together until the cauliflower is well-coated with oil and seasonings.
- Roast – Place the cauliflower on the prepared baking sheet cut-side down. Bake for 15 minutes or until the top is golden brown. Next, flip the florets, sprinkle with the remaining Parmesan cheese, and add mozzarella cheese (if using) and roast for another 6-10 minutes, or until the edges are golden and the cauliflower is fork-tender.
- Serve the parmesan roasted cauliflower along with any cheese bits on the pan – they are so tasty!
Pro Tip:
To save yourself some time on dishes, you can toss the cauliflower with the oil and seasonings directly on the sheet pan.
What to Serve With Cauliflower
Roasted Parmesan Cauliflower is a side that pairs wonderfully with almost any protein or vegetarian entree. Here are some of our favorites:
Make-Ahead
For the best crispiness, serve this immediately after roasting.
- To Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Arrange the cauliflower in a single layer in the air fryer and heat at 375°F for 5-7 minutes or in a 350°F oven for 10-15 minutes until it’s crispy again.
More Favorite Side Recipes
If you love this Parmesan Roasted Cauliflower recipe, then you won’t want to miss these other side dishes. Each one brings its own unique flavor and texture to the table, making them perfect complements to any meal.
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Parmesan Roasted Cauliflower Recipe
This homemade Parmesan Roasted Cauliflower is a perfect side dish that’s so delicious, you might find yourself eating it straight from the pan as a healthy snack! Quick and easy to prepare, its crispy edges and savory flavor make it a go-to for busy weeknights or last-minute gatherings.
Prevent your screen from going dark
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Preheat the oven to 425°F. Position a rack in the center of the oven and line a baking sheet with parchment paper for easy cleanup.
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Cut the cauliflower in half to remove the stem, or use a paring knife to cut the stem out from the bottom. Slice the cauliflower into evenly sized florets. For larger florets, cut them in half to create flat cauliflower “steaks” that roast more evenly and make it easier to top with cheese after flipping. Aim for uniform thickness to ensure even cooking.
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Place the cauliflower florets in a large mixing bowl (or season them directly on the baking sheet). Drizzle with olive oil, then season with salt, paprika, and black pepper. Add the minced garlic and 1/4 cup of Parmesan cheese. Toss everything together until the cauliflower is well-coated with oil and seasonings.
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Arrange the cauliflower on the prepared baking sheet, cut-side down. Bake for 15 minutes or until the first side is golden brown. Flip the florets, sprinkle with the remaining Parmesan cheese, and add mozzarella cheese if using. Continue roasting for another 6-10 minutes, or until the edges are golden and the cauliflower is fork-tender.
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Serve the cauliflower along with any cheese bits on the pan – they are so tasty!
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If you want to save time and reduce cleanup, you can toss the cauliflower with the oil and seasonings directly on the baking sheet.
197kcal Calories7g Carbs9g Protein15g Fat
Nutrition Facts
Parmesan Roasted Cauliflower Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.