This Roasted Cauliflower recipe is easy, low-carb, and full of flavor! The cauliflower is seasoned to perfection and oven-roasted for an irresistible crispy texture.
Roasted cauliflower is a versatile side dish that you can feature with easy weeknight meals or on your holiday dinner menu. This recipe features fresh garlic, bold paprika, and savory parmesan cheese that pairs well with anything from a side salad to a Thanksgiving turkey.
I love using cauliflower in my recipes because you can do so many different things with it! Some of my favorite cauliflower recipes are Cauliflower Tabbouleh Salad, Turkey Meatballs with Mashed Cauliflower, and Mashed Cauliflower Shepherd’s Pie.
Roasted Cauliflower is also a fantastic dish if you’re looking for low-carb variations of comforting classics, like my Cauliflower Potato Salad or Whole30 Mashed Cauliflower.
Ingredients
- Cauliflower — You’ll use 1 large whole head of cauliflower cut into florets.
- Extra virgin olive oil — Olive oil is great for roasting and adds depth of flavor.
- Salt and pepper — Season to your preference. You can use kosher salt too.
- Garlic — Use fresh garlic cloves or a jar of pre-minced garlic also works great. You can also use garlic powder if you prefer.
- Paprika — Paprika adds a nice warmth to both the flavor and color of the dish.
- Parmesan cheese — Grated parmesan cheese provides a nice salty element.
- Parsley — Garnish with parsley for extra flavor and color.
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!
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.
- To Store: Allow leftovers to cool and place them in an airtight container. Then store in the refrigerator for up to 4 days.
- 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 roasted cauliflower in the oven, so they stay nice and crispy.
- 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, mashed potato recipe, roasted green beans, or mashed cauliflower.
- Make it spicy: Cauliflower is so versatile, you can spice it up any which way you like! Add an extra kick to your roasted cauliflower with the addition of chili powder, red pepper flakes, curry powder, or even smoked paprika like my spicy roasted cauliflower recipe.
- Add herbs: If you love fresh herbs as much as I do, feel free to add them! This roasted cauliflower recipe would be great with herbs like rosemary, thyme, or oregano.
- Main dish energy: You can easily transform this simple side dish into the main character! Recipes like my cauliflower curry or chicken and cauliflower rice are a great place to start.
- Garnish: You can garnish this roasted cauliflower with a little bit of lemon juice, lemon zest and even some raisins on top too.
More Cauliflower Recipes
Roasted Cauliflower
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
- When buying a head of cauliflower, make sure the head is firm, tight, and does not have yellow patches.
- If you want to save time, feel free to use pre-cut cauliflower florets.
- Make sure the florets are fully dry so they get a nice, crispy texture.
- Don’t overcrowd the pan, as this could cause your cauliflower to steam rather than roast.
- 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.
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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.