Adding a Parmesan cheese coating to roasted cauliflower creates another tasty layer of caramelized goodness in this good for you side dish.
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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 next 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 healthy cauli-curious train moving with this Parmesan cheese crisped cauliflower recipe.
What’s In Parmesan Roasted Cauliflower
- 1 head of cauliflower
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- ¼ cup panko bread crumbs
- 1 tablespoon fresh parsley
How to Make Roasted Cauliflower
There’s no need to steam cauliflower before roasting. Here are a few tips to make the best roasted cauliflower:
Cut the florets into similar sizes. Cutting cauliflower with one flat side encourages a crisp, caramelized exterior. It’s the best part.
There’s no need for an extra bowl. Toss the cauliflower with the oil and spices right on the baking sheet.
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.
How to Cook Parmesan Roasted Cauliflower
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 the cauliflower 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.
Toss with Parmesan and Panko for Crunch
Like in my crab spaghetti recipe, adding Japanese bread crumbs to Parmesan adds a bit of salty crunch to the roasted cauliflower’s earthy flavors.
When serving, be sure to scrape up all of the melted crispy bits from the baking sheet. They’re the best part.
What to Serve With Roasted Cauliflower
- Baked Chicken Parmesan
- Crab Spaghetti with Lemon Gremolata
- Easy Chicken Piccata
- Crispy Baked Garlic Shrimp
- Stuffed Pork Chops
- How to Make the Best Grilled Salmon
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Parmesan Roasted Cauliflower
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.
Nutrition
More Cauliflower Recipe Ideas
- 20 Healthy Easy Cauliflower Recipes to Make for Dinner Tonight
- How To Make Roasted Cauliflower
- Sriracha and Lime Roasted Cauliflower Tostadas
- Penne Pasta With Cauliflower and Pancetta
- Mashed Cauliflower With Parmesan and Chives
- Skillet Cauliflower Mac and Cheese
- Grilled Teriyaki Cauliflower Steaks with Asian Gremolata
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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.