Description
This Parmesan Roasted Cauliflower is crispy on the edges, tender inside, and packed with savory flavor. Tossed with olive oil, parmesan cheese, and Italian herbs, it roasts to golden perfection for an easy, irresistible side dish. It’s the kind of veggie recipe that even picky eaters will crave!
Ingredients
Vegetables & Seasoning
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1 medium head cauliflower, divided into florets (about 6 cups)
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1/4 cup olive oil
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1/3 cup grated parmesan cheese, plus 2 tablespoons for garnish
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1 teaspoon Italian seasoning
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1/2 teaspoon kosher salt
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1/2 teaspoon garlic powder
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Fresh chopped parsley or basil, optional (for garnish)
Instructions
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- Preheat the Oven
Preheat your oven to 425°F and position a rack in the bottom third. Line a baking sheet with parchment paper.
- Preheat the Oven
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Toss Cauliflower
Place the cauliflower florets in a large mixing bowl. Drizzle with olive oil and toss to coat. Add ⅓ cup of parmesan cheese, Italian seasoning, salt, and garlic powder. Toss again until evenly coated. -
Arrange on Sheet
Spread the cauliflower out in a single layer on the prepared baking sheet, leaving space between each piece for maximum crispiness. -
Roast
Roast for 30–35 minutes if using small florets or 40–45 minutes for larger ones. Flip the florets halfway through to ensure even browning. The cauliflower is done when golden brown with tender stems that yield easily to a knife.
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Finish & Serve
Remove from the oven and sprinkle with the remaining parmesan and fresh herbs if using. Serve immediately and enjoy!
Notes
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To add heat, mix in up to 1 teaspoon crushed red pepper flakes with the seasonings.
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For extra crisp edges, avoid overcrowding the pan and use convection if available.
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Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5g