Our Favorite Garlic-Parmesan Roasted Cauliflower

5 from 27 votes
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The very best Garlic-Parmesan Roasted Cauliflower recipe that pairs well with ANY entree or protein. Minimal ingredients yet with big flavor, this roasted cauliflower will impress even the biggest veggie skeptics.Garlic-Parmesan Roasted Cauliflower in a tan serving bowl

Lightly charred and crispy at the edges, sweet and caramelized within, this garlic-Parmesan roasted cauliflower is anything but ordinary.

If you’re still waiting for your breakthrough moment with cauliflower, this recipe will certainly change the game.

The first night I prepared it, my husband and I polished off the whole tray in record timing.

It’s the kind of veggie dish I would happily serve dinner guests, but it’s easy enough for a busy weeknight.

Beyond serving it as a side, you can also pile it inside a pita, taco, or burrito bowl.

How to Make Garlic-Parmesan Roasted Cauliflower

The magic lies in both the roasting method and the flavor agents.

To achieve the crispiest, most unctuous florets, the oven temperature needs to be HIGH (we’re talking 450ºF).

  • It’s also important to preheat your baking sheet (more on this below) to optimize roasting.

The IngredientsRecipe ingredients arranged on a wooden serving board

  • Cauliflower: You need 1 medium head of cauliflower, which should amount to 7 to 8 cups of florets.
    • Alternatively, you can buy the bags of pre-chopped florets.
  • Olive Oil: You need a generous amount of olive oil roasting, which encourages optimal browning. Olive oil is a fantastic source of polyphenols and heart-healthy fats, so need to skimp!
  • Garlic: I suggest 3 to 4 cloves depending on the size (and your love of garlic!).
  • Paprika: For a bright hue and touch of sweet flavor.
  • Parmesan: Freshly grated Parmesan is added at the very end of cooking to amp up the umami. 
    • If making the cauliflower vegan, use nutritional yeast instead.
  • Lemon: For a jolt of brightness, lemon juice adds a fresh finish.
  • Parsley: For a pop of green and bright, herby notes. Alternatively, you can use fresh dill or chives.

The Directions

Step 1: Cut and Season Cauliflower

Place a baking sheet in the center oven rack and preheat oven to 450ºF.

Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.Cauliflower florets being seasoned in a bowl and arranged on a rimmed baking sheet

Step 2: Roast Cauliflower

Empty cauliflower out onto preheated baking sheet. Place back in the oven and roast for 25 to 28 minutes, until lightly charred.Cauliflower florets being roasted on a sheet pan and topped with Parmesan

Step 3: Add Parmesan, Lemon, and Parsley

Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven to 2 to 3 more minutes.

Finish with fresh parsley and lemon juice!Parsley being scattered over cauliflower on a baking sheet

How to Make Crispy Roasted Cauliflower

Here are the tips and tricks to achieving the very best oven-roasted cauliflower:

  • Cut the cauliflower into evenly sized florets: This encourages even roasting.
  • Aim for flat edges on the florets: The more flat edges that make contact with the pan, the better caramelization.
  • Use Plenty of Oil. Dry florets have a higher tendency for burning. Use lots of heart-healthy olive oil!
  • Don’t Overcrowd the Pan: The florets should have adequate space to encourage browning. If they are too crowded, they still steam and end up mushy.
  • Roast at HIGH Heat: I’m talking 450ºF for ideal roasting!
  • Preheat Baking Sheet: So the cauliflower will start to cook the moment it touches the baking sheet.

Health Benefits of Cauliflower:

Cauliflower is part of the cruciferous vegetable family. This group of veggies is rich in fiber and low in calories – a combination that will help you feel full and satisfied without overeating.

Cauliflower, specifically, is also a good source of riboflavin, niacin, and magnesium.Serving spoons tossing parmesan roasted cauliflower in a bowl

Serving Suggestions:

This roasted cauliflower recipe can be double as side dish or the main event. Here are some of my favorite ways to serve it:

  • Cauliflower Tacos: Fill tortillas with this roasted cauliflower and add your favorite toppings!
  • Hearty Green Salad: Top a hearty kale salad with cauliflower and drizzle with a creamy tahini dressing.
  • Grain Salad: This roasted cauliflower pairs especially well with pearl couscous.
  • Cauliflower Bowls: Add your favorite grain and sauce and turn this cauliflower into a weekday lunch.

Make-Ahead and Storage Tips:

  • Make-Ahead: The cauliflower can be cut into florets up to 3 days ahead. 
  • Store: Refrigerate leftovers in an airtight container for up to 5 days.
  • Reheat: To re-establish the cauliflower’s crisp, reheat in the air-fryer or a 350ºF oven until warm. Alternatively, you can heat in the microwave, however the cauliflower florets will be much softer.

Garlic-Parmesan Roasted Cauliflower styled in a serving bowl with a lemon wedge on the side

More Easy Roasted Vegetable Recipes:

Harissa-Honey Roasted Carrots

Roasted Cauliflower with Maple-Mustard Tahini

Roasted Broccoli with Chili-Lime 

Coriander Roasted Carrots with Pistachios

If you give this roasted cauliflower recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations.

I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 27 votes

Garlic-Parmesan Roasted Cauliflower

The very best Garlic-Parmesan Roasted Cauliflower recipe that pairs well with ANY entree or protein. Minimal ingredients yet with big flavor, it will impress even the biggest veggie skeptics.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Ingredients  

  • 1 medium head cauliflower, cut into florets (about 8 cups)
  • 3 Tbsp. extra-virgin olive oil
  • 1 1/2 tsp. paprika
  • 3/4 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 3 garlic cloves, minced
  • 2 to 3 Tbsp. grated Parmesan cheese
  • Juice of 1/2 lemon
  • 2 Tbsp. finely chopped fresh parsley
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Instructions 

  • Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.
    Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
    Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 25 minutes, tossing once after 15 minutes, until lightly charred and tender.
  • Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes.
    Spritz lemon juice overtop and garnish with fresh parsley; toss and serve.

Notes

  • Store: Refrigerate leftovers in an airtight container for up to 5 days.
  • Reheat: To re-establish the cauliflower's crisp, reheat in the air-fryer or a 350ºF oven until warm. Alternatively, you can heat in the microwave, however the cauliflower will be much softer.

Nutrition

Serving: 0.75cup | Calories: 140kcal | Carbohydrates: 8.5g | Protein: 4g | Fat: 11g | Sodium: 480mg | Fiber: 3g | Sugar: 2.5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

 

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16 Comments

  1. Bonnie Cauley says:

    5 stars
    Was really needing to put some pizzaz into my lunch today. This recipe delivers. I was excited to cook it and excited to eat it. It did not disappoint. I put grated parmesan on with 8 minutes oven time left. The cheese covered the herbed cauliflower and then the remainder was left on the cookie sheet surrounding the cauliflower. When removed from the oven the cheese forms a little lacy crisp around the cauliflower. Very tasty. I preheated the cookie sheet and then covered with parchment paper and then put the herbed cauliflower on the paper.

  2. Margie says:

    5 stars
    Made this and the whole family loves it! 👍🏻👍🏻👍🏻

  3. Al says:

    5 stars
    Haven’t tried it yet, but it is exactly what I was looking fkr.