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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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!