This caramelized Parmesan roasted cauliflower recipe will become your favorite way to cook cauliflower. Using fresh or frozen, it makes a great hot baked side dish.
Introduction
Roasted cauliflower pairs perfectly with almost any meal. It comes together quickly with these easy-to-follow step-by-step photo instructions for a perfect dish every time.
An exception side dish that will have you eating your veggies. A great addition to a keto or almost any other diet. Even the kids will love it.
Inspired by an Epicurious Recipe, but with few changes, clarifications, and we are good to go.
This is a relatively simple method. Clean the vegetable, give a nice coating of oil and some seasoning, roast in a high oven, and stir occasionally. Add a little Parmesan near the end.
👨🍳How to make this recipe
- Preheat oven to 400° convection or 425° conventional.
- Wash and trim one head of fresh cauliflower into pieces no more than 1-inch in diameter. Optional: Chop medium onion into "peddles." Add to the cauliflower in a large mixing bowl.
- In a small bowl, olive oil, garlic powder, kosher salt, onion powder (skip if using the fresh onion), and pepper. Add the oil mixture to the cauliflower and mix.
- Prep a large-rimmed baking tray with a heavy coat of oil or PAM. Add the cauliflower.
- Bake for 35-40 minutes but stir every 15 - 20 minutes.
- Sprinkle with ½ cup shredded parmesan cheese (fresh preferred) and bake another 10-12 minutes.
❄️Using frozen cauliflower
Although I highly recommend fresh, frozen cauliflower can be used in this recipe with a few simple adjustments.
First, it did come in 1-pound bags, but now it is mostly 12-oz bags. A medium head of fresh cauliflower will yield 1 ½ to 2 pounds. So use one bag for a half recipe and 2 bags for a full recipe.
Second, do not thaw. Start with it still frozen.
Third, don’t skimp on the oil. And you might want to use straight vegetable oil to prevent smoking instead of olive oil.
Forth, cook 25 higher and convection is highly recommended.
📖Side Dish Recipes
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Step-by-Step Photo Instructions
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Preheat oven to 400° convection or 425° conventional.
Wash and trim one head of fresh cauliflower. Trim into pieces no more than 1-inch diameter.
In a small bowl, combine 4 tablespoons of olive oil, 1 tablespoon garlic powder, 2 teaspoons kosher salt, 1 teaspoon onion powder (skip if using the fresh onion), and one teaspoon pepper.
Optional: Chop medium onion into "peddles." Add to the cauliflower in a large mixing bowl.
Add oil mixture to the bowl and mix.
Prep a large rimmed baking tray with a heavy coat of PAM. Add the cauliflower.
Bake for 35-40 minutes but stir every 15 - 20 minutes.
Sprinkle with ½ cup shredded parmesan cheese (fresh preferred) and bake another 10-12 minutes.
📖The Recipe Card with Step-by-Step Instructions
Parmesan Roasted Cauliflower
Ingredients
- 1 head cauliflower - fresh
- 1 onion - medium, optional
- 4 tablespoons olive oil
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder - Omit if using the onion
- 1 teaspoon pepper
- ½ cup Parmesan cheese - shredded fresh preferred
Step-by-Step Instructions
- Preheat oven to 400° convection or 425° conventional.
- Wash and trim one head of fresh cauliflower. Trim into pieces no more than 1-inch diameter.
- In a small bowl, combine 4 tablespoons of olive oil, 1 tablespoon garlic powder, 2 teaspoons kosher salt, 1 teaspoon onion powder (skip if using the fresh onion), and one teaspoon pepper.
- Optional: Chop medium onion into "peddles." Add to the cauliflower in a large mixing bowl.
- Add oil mixture to the bowl and mix.
- Prep a large rimmed baking tray with a heavy coat of PAM. Add the cauliflower.
- Bake for 35-40 minutes but stir every 15 - 20 minutes.
- Sprinkle with ½ cup shredded parmesan cheese (fresh preferred) and bake another 10-12 minutes.
Recipe Notes
Tips:
- A medium to large head of cauliflower will produce 1 ½ to 2 pounds of florets.
- You can use frozen cauliflower. It usually comes in 12 oz bags now.
-do not thaw.
-increase the temperature of the oven by 25° and use a different oil.
-don’t skip on the oil.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published February 20, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Today's dog photos are a "blast from the past" 2014. Ain't they cute.
Jill G says
Made this over the weekend for the first time...one word: Yum! Thanks!
Lara says
I don't really like cauliflower, but I gave this a try. OUTSTANDING!!
Looking forward to more "everyday" recipes if this is an example!
Kimberly says
Never thought of adding onions, so I need to try this. One addition to my roasted cauliflower is about a teaspoon of Trader Joe's 21 Seasoning Salute. You should try it...awesome flavors! Thanks for this version.
Tasha says
I made this with a tender juicy steak, and the cauliflower stole the show!! I WILL make this again...and again...and again. No doubt. So glad to have a new substitute to my usual broccoli pairing with everything. Excellent and easy recipe.
DrDan says
I have that same broccoli issue. This is a good change of pace.
Thanks for the note.
Dan
Raymond says
Looking forward to making this on Sunday along with your BBQ chicken recipe
Phyllis says
Looking forward to make this recipe. I love cauliflower.
Brie says
Your pics look delicious! All roasted veggies should include almost burnt caramelized onions and cheese :) I've got all of the ingredients on hand and can't wait to make this recipe.