Parmesan Oven-Roasted Cauliflower

top view of roasted cauliflower in a white bowl

5 from 17 votes

This Parmesan Oven-Roasted Cauliflower is tender in the middle, with golden, crispy edges and plenty of garlic, smoky paprika, and Parmesan flavor. It's an easy 30-minute side dish that goes with almost any dinner.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Diet: Low Calorie, Low Fat

Skill Level: Beginner

Servings:

Author: Rena Awada

Ingredients

1 large head of cauliflower cut into florets
1 tablespoon extra virgin olive oi
Kosher salt and black pepper to taste
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon smoked paprika
½ cup Parmesan cheese grated
Fresh parsley to garnish

Instructions

Preheat the oven to 400ºF and line a baking sheet with parchment paper
Place the 1 large head of cauliflower into florets into a large bowl.
Drizzle with 1 tablespoon extra virgin olive oi, and sprinkle with all the seasonings (Kosher salt and black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon smoked paprika). Using your clean hands toss well to get all pieces evenly coated.
Transfer the cauliflower to the prepared baking sheet and arrange in a single layer.
Roast for 15 minutes, then sprinkle with the ½ cup Parmesan cheese. Bake for 15 minutes more, or until crisp and tender.
Garnish with chopped Fresh parsley, and enjoy!

Video

Notes

Cut the cauliflower into similar-sized florets so they cook evenly.
Pat the cauliflower dry after washing for better browning.
Don't overcrowd the baking sheet, or the cauliflower may steam instead of roast.
Add the Parmesan halfway through roasting so it doesn't burn.
Use garlic powder instead of fresh garlic to prevent burning.
Add extra roasting time if you prefer your cauliflower more crispy.
Avocado oil can be used in place of olive oil.
Skip the Parmesan or use dairy-free Parmesan to make it vegan.
Store leftovers in the refrigerator for up to 4 days.

Nutrition