Crispy Parmesan Roasted Cauliflower

A simple yet indulgent side dish where cauliflower florets get roasted until crispy, then finished with savory Parmesan for a golden, flavorful bite―easy enough for weeknights and impressive enough for guests.

Why You’ll Love This Recipe

I love how roasting transforms cauliflower into crispy, caramelized florets that pair beautifully with grated Parmesan. It’s an easy way to elevate a humble vegetable with minimal effort—plus, the cheesy topping offers a satisfyingly rich crunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cauliflower head, cut into bite-sized florets

• olive oil

• garlic powder (or minced garlic)

• salt and freshly ground black pepper

• grated Parmesan cheese

• optional: lemon zest, chopped parsley, red pepper flakes

directions

1. I preheat my oven to 425 °F (220 °C) and line a baking sheet with parchment paper.

2. I toss the cauliflower florets with olive oil, garlic powder (or minced garlic), salt, and pepper in a large bowl until thoroughly coated.

3. I spread the florets in a single layer on the baking sheet, making sure none overlap for maximum crispiness.

4. I roast for 20 minutes, then remove the pan and gently toss the florets to promote even browning.

5. I sprinkle grated Parmesan evenly over the cauliflower and return it to the oven for another 5–10 minutes, until the cheese is melted and golden.

6. I let the cauliflower rest for a minute or two, then optionally top with lemon zest, chopped parsley, or a pinch of red pepper flakes before serving.

Servings and timing

• Serves 4 as a side dish.

• Prep time: 5 minutes

• Cook time: 25–30 minutes

• Total time: approximately 30–35 minutes

Variations

• Lemon Parmesan: I toss the florets with lemon juice before adding the Parmesan for a bright finish.

• Herby twist: I sprinkle chopped thyme or rosemary on the cauliflower before roasting.

• Spicy crunch: I add a dash of smoked paprika or chili powder to the seasoning mix.

• Bread-crumb topping: I mix panko breadcrumbs with Parmesan and olive oil, then sprinkle over cauliflower before the final bake for extra crunch.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread the florets on a baking sheet and warm them in a 375 °F (190 °C) oven for about 8–10 minutes until crisp again. They also crisp up well in an air fryer at 350 °F (175 °C) for 4–5 minutes.

FAQs

How do I ensure the cauliflower becomes crispy?

I make sure the florets are dry before tossing with oil and spread them in a single layer—it helps them brown rather than steam.

Can I add fresh garlic instead of garlic powder?

Absolutely—if I use minced garlic, I toss it with the cauliflower just before the final Parmesan step to prevent burning.

What if I only have pre-grated Parmesan?

That works fine—I still get great flavor and crispness. Freshly grated just gives a slightly better texture.

Can I make this gluten-free?

Yes—it’s naturally gluten-free as long as the Parmesan and optional toppings are certified gluten-free.

Can I prepare it ahead of time?

I can toss the florets in oil and seasonings ahead of time, then add Parmesan and roast just before serving for best texture.

Conclusion

Crispy Parmesan Roasted Cauliflower is one of my favorite vegetable sides—simple to make, crisp, flavorful, and cheesy. It adds instant comfort and flair to any meal, from weeknight dinners to holiday spreads.

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