A simple parmesan roasted cauliflower recipe that is made with just a few healthy ingredients, and is packed with delicious cheesy flavor. Low carb, gluten-free and kid-friendly.
Parmesan roasted cauliflower is simple to prepare and packed with cheesy, garlicky flavor that pairs perfectly with the sweet, rich flavor of cauliflower! Add this easy roasted cauliflower to your weeknight recipe rotation, or prepare it as a side dish for a fancier Sunday night dinner.
Best of all, there are only 5 ingredients required, and it is beyond easy to prepare. This recipe is low carb, gluten-free, vegetarian, and 100% kid-friendly!
Reasons You'll Love This Recipe
- crispy parmesan cheese and golden cauliflower with a hint of garlic is the perfect flavor combination.
- it's so easy, just prep your cauliflower, add the seasonings, and roast!
- it's low carb, gluten-free and kid friendly
- Cauliflower - this recipe calls for a medium-sized head of cauliflower to produce 8 cups of florets. Be sure to cut them into even-sized florets of around 1.5- 2 inches in size so that they roast through evenly.
- Parmesan - we recommend using freshly grated parmesan - not the shelf-stable stuff- for the best flavor in this recipe
- Garlic powder - while the recipe calls for garlic powder, you could easily swap for 2 cloves of freshly minced garlic for even more flavor
- Olive oil - we've used olive oil, though avocado oil is another great oil for roasting veggies with
Step by Step Directions
Heat oven to 425°F. Toss together cauliflower florets with olive oil, garlic powder and salt. Arrange on a large baking dish and sprinkle with cheese.
Bake in pre-heated oven for 25-30 minutes until cauliflower is cooked through and gets brown and golden bits. Note: resist the urge to stir or flip the cauliflower. The parmesan will melt on it and over the sides, making bits of crispy parmesan on the sheet pan...the BEST part of this recipe!
We like roasting veggies at a high temperature, and for roasted cauliflower, we use 425°F. This is hot enough to get those golden bits that make the cauliflower taste almost a little bit sweet. If you have a convection oven, you can also use "convection bake", as it helps even more with getting the cauliflower golden and roasted!
If the pan is crowded, the cauliflower itself does not get crispy, but the parmesan cheese does! If you prefer crispy cauliflower, try not to overcrowd the baking sheet to allow for more airflow. If you have an air fryer, try this crispy air fryer cauliflower!
With only 4 g net carbs per serving, it could fit into your keto diet!
Leftovers keep for up to 4 days, although its flavor is best when served fresh. The parmesan also loses its crispiness as it sits in the fridge. You can also roast it ahead and reheat it in the oven at 350°F for about 15 min. OR you can pre-chop your cauliflower and store in the fridge for 1-2 weeks.
Storage + Meal Prep
To get a head start on your dinner, pre-chop your cauliflower and shred your parmesan. Store in the fridge for up to 10 days (cauliflower won't smell good but will taste great!)
- Fridge - cool completely, then store in an airtight container in the fridge for up to 4 days. Note: flavor is best when served fresh and the parmesan looses it's crispiness as it sits in the fridge.
- Reheat - reheat it in the oven at 350ºF for about 15 minutes, or heat in the microwave until steaming hot.
- 1 head cauliflower note 1
- 2 tablespoons olive oil
- ½ teaspoon garlic powder or 2 cloves fresh minced
- ½ teaspoon salt
- 1 cup parmesan cheese freshly grated
- Combine - Heat oven to 425°F. Toss together cauliflower florets with olive oil, garlic powder and salt. Arrange on a large baking dish and sprinkle with cheese.
- Roast - Bake in pre-heated oven for 25-30 minutes, until cauliflower is cooked through and gets brown and golden bits. Note 2
- cut into equal-sized 1.5-2 inch florets; 1 medium-sized head of cauliflower yields roughly 8 cups of florets
- we avoid stirring this recipe to encourage parmesan crisps to form
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