Garlic Parmesan Roasted Cauliflower
This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It’s well-seasoned with garlic, black pepper, paprika, and Parmesan. I’m sure this will become one of your favourite cauliflower recipes to make.
Cauliflower is a great veggie to have as a side dish if you’re on a low-carb diet. It has a very similar texture to potatoes but without all the carbs that our bodies don’t like. It’s also full of vitamin C.
You may think that cauliflower is very plain on its own. But it’s super versatile, which means you can prepare and season it the way you enjoy! I really love roasted cauliflower and cauliflower rice in a salad.
Baked cauliflower goes well with Parmesan cheese and pretty much all spices you want to use such as curry, cumin, coriander, and of course, paprika. Also, cauliflower goes along with any type of meat.
This is also the perfect side dish for the holidays. This one’s definitely on my holiday dinner menu also with my Parmesan Lemon Asparagus Skillet, Roasted Parmesan Green Beans, to go with my turkey or Creamy Parmesan Chicken Skillet and Spicy Chicken with Cauliflower Rice. I love a variety so everyone on different diets can enjoy their meal fully!
Roasted Cauliflower Recipe:
One of the best ways to make cauliflower is to roast it. Then, you have the chance to use garlic, olive oil, paprika, and Parmesan, which brings this “not very flavourful” vegetable to a whole other level.
However, when you roast cauliflower, you need to spread the florets out into a single layer on the roasting pan. Otherwise, they’ll probably become soggy, and that is the last thing you want to happen to your roasted cauliflower.
Also, you can’t roast it more than 30 minutes. This Garlic Parmesan Roasted Cauliflower will probably be ready in 25 minutes or when the top is lightly brown. You’ll know if your cauliflower is cooked using a fork to test for doneness. It should easily pierce the cauliflower.
This Garlic Parmesan Roasted Cauliflower recipe is so good that even the picky eaters will ask for more. Believe me! And before serving this roasted cauliflower recipe, don’t forget to sprinkle more Parmesan cheese on top because you know cheese always adds so much more flavor to any dish. Hope you enjoy it!
More Roasted Cauliflower Recipe to Try:
- Creamy Whole30 Mashed Cauliflower: It’s made with ghee and homemade mayo. So good! It’s also low-carb, paleo, and gluten-free.
- Spicy Roasted Cauliflower: An easy, quick, and delicious side dish that only requires a few spices.
More Cauliflower Recipes to Try:
- Cauliflower “Rice” Tabbouleh Salad Recipe
- Perfect Mashed Cauliflower Recipe
- Roasted Butternut Squash Cauliflower Salad
- Easy One-Pot Cauliflower Curry Recipe
- Sun-dried Tomato Pesto Cauliflower Salad
- Mediterranean Cauliflower Salad
- Cauliflower Potato Salad Recipe
- Low-Carb Turkey Meatballs with Mashed Cauliflower
Garlic Parmesan Roasted Cauliflower
Ingredients
- 1 large head of cauliflower - cut into florets
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- ½ cup grated Parmesan cheese
- Fresh parsley - for garnishing
Instructions
- Preheat oven to 400ºF.
- Line a baking sheet with foil.
- 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.
- Serve in a casserole and garnish with parsley.
Video
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Love this recipe, looks delicious!! Can’t wait to try it 🙂
And it’s so easy to make 😉
I made this today. It’s really good and simple to make!
Awesome!
Too much ad, dunno what I’m reading.
We reduced the amount of ads few weeks ago. Thanks!
Did it on grill. Closed the lid. Foil on metal grill plate. Yummy.
That sounds amazing!
Wonderful recipe. My family enjoyed the taste of this cauliflower. Easy to make.
Thank you for your feedback. I appreciate it 😉
That’s awesome. Happy to hear that 😉
Be sure to read the ENTIRE recipe before starting. I didn’t. The instructions mid-way indicate to “mix everything together” which I did. However, the parmesan cheese is NOT added with everything else as we find out too late.
I used grana podano instead of parmesan and I’m glad I did. Even with the more flavorful cheese I still think something is missing. If I make it again I will figure out a way to get the cheese to adhere to the cauliflower. Most of it fell off during cooking and browned on the bottom of the pan. Maybe some Moroccan spice would add what’s missing in flavor.
Hi, Larry. Sorry for the confusing. I just adjusted the recipe to clear further confusion. Thanks for pointing it out! If you try making this recipe again, don’t add the parmesan cheese with all the other ingredients. I add the parmesan 15 minutes later it is in the oven otherwise the parmesan can fall off during baking and brown on the bottom of the pan just like you describe. Let me know if you try it again 😉
you don’t want to roast the parmesan cheese with any recipe, it not only turns to grain, it also gets bitter in the roasting process.
Wow! Thanks for the tip!!
I think the recipe is calling for real grated Parmesan, not the kind you sprinkle out of a jar.
I used the real grated Parmesan because it tastes fresh. But you can use sprinkle if that is what you have.
Hi I just was looking for recipes and saw your post. When using olive oil, cheese of any kind is going to slip off.
I place the cauliflower in a gallon-sized Zip Loc bag, add a large drizzle of Olive Oil and freshly minced garlic to the bag and gentle massage the oil into the cauliflower. Next, I combine a 1/2 cup grated Parmesan with 1/4 cup Panko then add the salt, pepper, and paprika and stir well. I pour this into the bag and gently shake to evenly coat the cauliflower.
Result – the cheese will not slip-off the cauliflower and the Panko adds a nice golden brown touch. Sprinkle fresh Parmesan cheese over the finished dish.
This also works wonderfully for fresh broccoli and green-beans!
Wow I love your method of baking it! I may try to make it next time. Thanks for sharing 😉
Going to try and make it your way today for a big girls party tonight can’t wait
did you turn it half way through?
Yes you can turn it half way.
I made this and it is so delicious. I chose to use Aoili dip because I can’t resist spicy. I used my own mixture of seasoning Italian blend of herbs and spices. Ate the whole head of parmesan garlic roasted cauliflower in about 2 mins. I’m gonna make this all the time for a quick bite.
I made this last night, and the hubster loved it so much, there was only 1/2 cup leftovers.
Just finished making this and it was delicious
Loved this way of cooking cauliflower. Easy and delicious!
Great 😉
Great recipe – easy and delicious!
Dry unappetizing texture outside and not tender inside at 15′ + 15′
Loved the spice mixture
Is the Parmesan cheese referring to the finely grated in shaker container or fresh parm grated that would melt on the cauliflower?
I used the fresh perm grated.
when a recipe calls for parmesan cheese, always use the real deal. this recipe was fantastic and I used it at the cheese while the florets were still hot…incredible dish !
Just tried this sans parmesan to make it vegan and man oh man was the simple-to-delicious ratio awesome!
Happy to hear that!
So yummy! Added nutritional yeast for extra cheesiness and it was perfect
Awesome!
How much nutritional yeast did you add and at what point during the cooking did you add it? I’m going to try this recipe asap! Thank you 🙂
400 degrees was entirely too hot for this recipe. I wasted 1/2 a head of cauliflower because it just was too burned.
Leslie I am really sorry to hear the recipe didn’t work out as well for you. I roasted them at 400F and it was very crispy and flavourful. Maybe you have a convection oven?
Is it possible you are in a celsius part of the world ? 🙂
180 calories? Not even close. Yummy tho.
It will depend on the amount of Parmesan you use.
Fabulous – great flavours which are very unexpected 👍
I’m so excited to hear you enjoy the recipe!
I have made this recipe twice now very good and so easy. The second time I used garlic powder and I like it better than the minced garlic. I will be making this as my go to snack thanks for sharing your recipe!
Thanks for the tip. Next time I will make it again I will add garlic powder. Thanks for stopping by 😉
Delicious! Only had smoked paprika on hand, and it was yummo!!!
Happy you enjoyed it 😉
Not very tasty. Wouldn’t make it again.
YUMMY!
Thanks!
Quick and easy and so good. Be sure to reserve the parmesan cheese to sprinkle half way through the roast. Will try this recipe with broccoli next. Have already made it twice and will make again!
Awesome! I think it would be delicious with broccoli too 😉
Just made this. Took Bianca’s advice & added nutritional yeast too. Sorry nice we love garlic I used garlic powder in addition to the fresh garlic. Also substituted Bragg liquid aminos for the salt as I often do. It was absolutely delish. Thank you for the recipe ❤️
Love hearing that. It sounds super delicious 😉
Since we NOT sorry nice. 🙄
WOW! Delish. I didn’t have paprika so I used an Italian seasonings blend. Super easy and quick.
Mm… Italian seasonings work great too 😉
This was my 1st attempt at roasting cauliflower and it turned out wonderfully! I added crushed rosemary and extra garlic. I also shortened the cooking time as we like our veggies on the crunchier side. I tossed with brown rice and white beans. The only thing I will do differently next time is to add the parm closer to the end of cooking time. Other than that, it’s a definite keeper!
So awesome to hear that. And this recipe really goes well with rice and white beans. Yummy!
I love this web site, you have the best receipes. I tried the cauliflower bud some of the cauliflower had to cook an extra 15 minutes because they were so big. It was delicious.
Thank so much, that’s kind of you to say that. You just made my day 😉
I’ve been keeping my eye out for luscious recipes using Cauliflower in place of carbs. I am diabetic and have to limit carbs. Not to mention losing weight is a major goal as well.
My sister made this one last nighthing and it was and hit. We all loved it. The only thing she did different was drizzle a couple of tbls of melted real butter over the top as it was a little dry! It will be in your regular meal side rotation.
Thanks for the recipe!
Awesome!
That cauliflower looks terrific! I made a similar dish yesterday and my family loved it a lot. Looking forward to trying your version.
Awesome 😉
This was a hit! Everyone loved it!! Thanks for sharing <3
I did steam the cauliflower before mixing it with the other ingredients. It cut the oven time a little and gave me a less crunchy veggie. My girls love cauliflower, but do not like it raw or too hard. Steaming it also didn't require me to open the oven mid way to turn the florets over.
Awesome. Happy to know you and your family enjoyed this recipe. I like the way you cooked the cauliflower 😉
So good! Made this with meatballs and side of sauce. I will surely make it again! Thank you.
Mm… Sounds delicious!
Good recipe! We all enjoyed it.
Good to know that 😉
Just had this for dinner. It was delicious. Thank you
Amazing! Glad you enjoyed it 😉
I’ve made this dish 3x now and it gets better every time! This time I added lemon pepper instead of plain and I think the acid really added to the flavor profile and brightened up the dish. I also added panko for more crunch right at the end. Delicious! Thanks for the recipe!
Mm.. lemon pepper is a great idea to this recipe 😉
I used smoked paprika, ate one raw, delicious! They are cooking now. CANT WAIT1
Awesome. Hope you like it.
Can you do with frozen cauliflower??
I can’t say for sure because I’ve never made this recipe with frozen cauliflower.
Can I use frozen cauliflower florets?
Thanks.
Sorry I can’t say for sure because I’ve never made this recipe with frozen cauliflower florets. If you tried it, please let me know if it worked. I would love to know 😉