Parmesan Roasted Cauliflower

Caramelized cauliflower florets and some just-this-side-of-burnt onions that will become your go-to winter side dish. Easy to follow step by step photo instructions. Oh so wonderful. Everybody will want the recipe.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Vegetable
Cuisine: American
Servings: 4
Calories: 240kcal
Author: Dan Mikesell AKA DrDan


  • 1 head cauliflower fresh
  • 1 onion medium
  • 4 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1/2 cup Parmesan cheese shredded fresh preferred


  • Preheat oven to 400 degrees convection or 425 conventional.
  • Wash and trim one head of fresh cauliflower. Trim into pieces no more than a 1-inch diameter.
  • Add four tablespoons olive oil. Toss to coat. Sprinkle with one tablespoon garlic powder, two teaspoons kosher salt, one teaspoon onion powder and one teaspoon pepper.
  • Chop a medium onion into "peddles"
  • Prep a large rimmed baking tray with a heavy coat of PAM. Add the cauliflower and sprinkle with the onion.
  • Bake for 35-40 minutes but stir every 15 - 20 minutes.
  • Sprinkle with 1/2 cup shredded parmesan cheese (fresh preferred) and bake another 10-12 minutes.
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Calories: 240kcal | Carbohydrates: 13g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 1222mg | Potassium: 518mg | Fiber: 4g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 94.9mg | Calcium: 190mg | Iron: 1.1mg