This Roasted Cauliflower with Parmesan and Garlic is the kind of simple veggie side that turns everyday dinners into something special. Tender cauliflower florets roasted until golden and crispy, tossed with garlic, nutty Parmesan, and a little olive oil. Pure comfort in every bite. It’s quick, easy, and a delicious way to get more veggies on the table.
Olivia’s Personal Note
Roasted Cauliflower with Parmesan and Garlic is one of those side dishes you can pull out for literally anything. Easy weeknight dinners, holiday meals, potlucks… it fits everywhere.
It’s loaded with fresh garlic, a little bold paprika, and that savory Parmesan that makes it pair perfectly with everything from a simple side salad to your Thanksgiving turkey.
And you already know I’m obsessed with cauliflower. You can do so much with it! Some of my absolute favorites are my Cauliflower Tabbouleh Salad, Turkey Meatballs with Mashed Cauliflower, and Mashed Cauliflower Shepherd’s Pie. If you’re a cauliflower lover too, you’re gonna be so happy with this one.
Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Cauliflower — I’ve roasted cauliflower more times than I can count, and one whole head cut into florets works perfectly here. It gets tender, golden, and so flavorful.
Olive Oil — Extra-virgin olive oil always gives the best flavor and helps the cauliflower caramelize beautifully.
Garlic — Fresh garlic is my go-to because it gives the best aroma, but I’ve tested this recipe with jarred minced garlic when I’m in a rush and it still turns out delicious.
Parmesan Cheese — I’ve tried sprinkling it on before and after roasting, and adding it toward the end gives the best melt and that irresistible salty, nutty finish.
Instructions to Make Roasted Cauliflower
Prep work:
- Before you begin, preheat the oven to 400ºF (204ºC).
- Then, line a baking sheet or sheet pan with aluminum foil or parchment paper.
Season the cauliflower:
- In a large bowl, add the cauliflower florets, drizzle olive oil and season it with salt, pepper, garlic, and paprika.
- Toss everything together well, making sure the cauliflower is evenly coated.
Transfer and bake:
- Transfer the cauliflower to the prepared baking sheet, arranging them in a single layer.
- Then, bake the cauliflower for 15 minutes.
Add parmesan cheese:
- At this point, remove the cauliflower from the oven and turn the florets to the other side.
- Sprinkle with parmesan cheese, then return to the oven to bake for an additional 15 minutes.
Garnish and serve:
- When the cauliflower is tender, remove the cauliflower from the oven, garnish with fresh parsley, and enjoy!
Baked main dishes: I love dinner recipes that don’t require a lot of hands-on attention. Pair this roasted cauliflower with another dish that comes together in the oven, like my baked chicken thighs, baked pork chops, baked salmon, pork tenderloin, roasted chicken, lamb or easy turkey meatloaf.
Holiday favorites: This roasted cauliflower is a great addition to any holiday table. Pair it with other holiday favorites like my turkey leg, turkey breast recipe, and Reverse Sear Prime Rib.
Olivia’s Recipe Tips
To select a good head of cauliflower at the store, make sure the head is firm, tight, and doesn’t have yellow patches.
If you want to save time, feel free to use pre-cut cauliflower florets.
Make sure the cauliflower florets are fully dry before you roast them to get a nice, crispy texture.
Be sure not to overcrowd the pan, as this could lead to steamed instead of roasted cauliflower. Arrange your cauliflower in a single layer on the baking sheet so that they are close but not overlapping.
Roasted Cauliflower with Parmesan and Garlic
Video
Ingredients
- 1 large head of cauliflower cut into florets
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- ½ cup Parmesan cheese grated
- Fresh parsley for garnishing
Instructions
- Preheat oven to 400ºF. Line a baking sheet with foil or parchment paper.
- In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. Mix everything well to combine.
- Transfer everything to the prepared baking sheet. The florets should be in a single layer. Bake the cauliflower for 15 minutes.
- Turn the florets to the other side, sprinkle with the Parmesan cheese, and bake 15 more minutes.
- Remove from the oven and garnish it with parsley.
Notes
- To store: Store leftover roasted cauliflower in an airtight container for up to 4 days once they’ve cooled to room temperature.
- To Freeze: Place cauliflower on a baking sheet and freeze until they’re solid. At this point, transfer them to a freezer-safe container or bag and store in the freezer for up to 3 months.
- To reheat: Reheat leftover cauliflower in the oven, so they stay crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Yummy recipe. I’ve made it several times.
Happy you liked it!
This was very delicious.
The only problem I had was that the Parmesan fell off the cauliflower mostly. How can I make it stick?
Just roast it a bit longer so the parmesan will melt.