Adding a Parmesan cheese coating to roasted cauliflower adds tasty layer of caramelized goodness that transforms this simple side dish into something craveworthy.
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“My family loved this very simple way to make the cauliflower more flavorful!” -Coca, FoodieCrush reader
Crispy Roasted Cauliflower Is Made Even Better with a Sprinkling of Parm
I’m not the first person to add cheese to cauliflower and call it the best thing ever. As a kid, cloaking bland heads of baked cauliflower in cheese sauce is probably the only way you could get me to eat it. I mean, not that there’s anything wrong with that. For the most part, those days are over.
Today, you’ll find me actually craving caramelized, roasted cauliflower. Roasting cauliflower coaxes out it’s inherent sweetness. It creates crispy edges and tender insides. As a simple side dish or leveled-up healthy snack, roasted cauliflower is supremely easy to make.
I’ve used cauliflower in my recipe for a rainbow of roasted vegetables, and I’ve shared my basic roasted cauliflower recipe, So why stop roasting cauli now? I’m keeping the cauli-curious train moving with this Parmesan cheese crisped cauliflower recipe.
Enjoy!
Heidi’s Tips for Recipe Success
Cut the florets into similar sizes. Cutting cauliflower with one flat side encourages a crisp, caramelized exterior. It’s the best part.
For extra caramelization, don’t line the pan. I usually line my baking sheets with foil or parchment paper for easy clean up. Roasting vegetables is one time I don’t. Direct contact of the sheet pan with the olive oil coated cauliflower adds extra caramelization.
If you crowd the baking sheet, the cauliflower will steam rather than roast. If your head of cauliflower is on the larger side, you might need to use two baking sheets for roasting all the florets. I know it’s one more dirty dish to clean afterwards, but you need to give each floret a little room on the pan to encourage browning.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Cauliflower — Fresh is best here. I don’t recommend roasting frozen cauliflower, which will steam rather than roast due to all the excess moisture it contains.
- Oil — I prefer using extra virgin olive oil to roast my veggies, but any oil with a high smoke point may be used.
- Italian seasoning — You can sub with a blend of dried basil, oregano, and thyme if you don’t have actual Italian seasoning.
- Grated Parmesan cheese — Buy a block of Parmesan and grate it yourself for a superior golden brown crust. Avoid the powdered stuff in a green shaker can, which is very dry and doesn’t brown well.
- Panko breadcrumbs — Adding these Japanese breadcrumbs to the Parmesan adds a bit of salty crunch to the roasted cauliflower’s earthy flavors.
- Parsley — Adds a pop of freshness that goes well with the crispy Parm and dried Italian seasoning.
How to Make Parmesan Roasted Cauliflower
- There’s no need for an extra bowl. Toss the cauliflower with the oil and spices right on the baking sheet.
- Roast the cauliflower at high heat. Roast the cauliflower in a preheated oven at 425°F. This ensures a crispy outside with tender centers.
- Roast for 15 minutes before adding the cheese mixture. This gives the cauliflower time to develop crisped edges without overcooking the cheese topping.
- Toss with the Parmesan mixture. Continue cooking for 5-10 more minutes or until desired doneness.
Heidi’s Tip: When serving, be sure to scrape up all of the melted crispy bits from the baking sheet. They’re the best part.
Ways to Use It
I typically serve this crispy roast cauliflower as a side to my favorite Italian- and Mediterranean-inspired recipes, but it’s also a great addition to bowls and salads, like:
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Crispy Parmesan Cauliflower Recipe
Ingredients
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ¼ cup panko bread crumbs
- 1 tablespoon minced fresh parsley
Instructions
- Preheat the oven to 425°F.
- Slice the head of the cauliflower in half from the top of the crown through to the stem. Cut out the core of each of the halves and remove the leaves. Trim the cauliflower into large florets, then into smaller florets. Use the knife or break with your fingers. Cut the florets into roughly the same size, with each floret displaying at least one cut side that lays flat on the baking sheet to become caramelized.
- Scatter the cauliflower on a high sided baking sheet and drizzle with olive oil. Sprinkle the cauliflower with Italian seasoning, kosher salt and black pepper and toss to coat. In a small bowl, mix together the Parmesan cheese, panko bread crumbs, and parsley. Set aside.
- Lay the florets on a baking sheet in an even layer, cut side down. Bake for 15 minutes. Flip half way through cooking time if desired. Sprinkle the Parmesan mixture over the cauliflower and bake for 5-10 minutes or more, or until the cheese is melted and beginning to brown. Serve warm, and be sure to scrape up all of the little crispy bits to enjoy.
Notes
Nutrition
What to Serve With Roasted Cauliflower
More Easy Roasted Vegetable Sides
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Sabrina
great idea! Anything but raw or unseasoned cauliflower, parmeasan is a great idea since it adds flavor and a nice crisp, thank you!
Thanks Sabrina :)
I’m glad it worked for you Rekha. It’s a great veg side dish.
Hilde
Yummy!
Yes, agreed Hilde!
Barbara Moore
My husband and I enjoyed this dish very much!
So glad you both enjoyed it Barbara. Thanks for the 5 star rating.
Coca
My family loved this very simple way to make the cauliflower more flavorful!
So glad you all enjoyed it Coca. Thank you for the rating.
Jo
Could this recipe work with broccoli instead of cauliflower?
Yes Jo, it would be great with broccoli. Follow the recipe directions the same way.