Parmesan Roasted Cauliflower
Roasting vegetables in a hot oven is my go-to during the colder months. Not only is it easy, it warms the whole kitchen and smells amazing. As of late, this Parmesan Roasted Cauliflower is my favorite!
*Those crispy bits at the bottom of the pan are heavenly. 🙂
PARMESAN ROASTED CAULIFLOWER
Cauliflower is a thing of beauty. It very well might be my favorite vegetable. I love to snack on it raw with dip, it’s my go to for bulking up soups, and it’s absolutely dreamy roasted. Especially when said cauliflower is roasted to golden perfection with sweet onions and has a crispy Parmesan crust.
Have I sold you yet?
TIPS FOR ROASTING CAULIFLOWER
The success of this recipe for roasted parmesan cauliflower is hinged on a few things: First, it’s important that you preheat the oven so that it’s nice and hot. A hot oven = crispy, golden cauliflower. Secondly, it’s crucial that you don’t crowd the pan. If you have too much cauliflower to easily spread it out in a single layer, divide the cauliflower into to pans. Lastly, make sure the cauliflower florets are dry when you toss then with the olive oil and spices. Otherwise the cauliflower will steam and you don’t want that!
THE BEST ROASTED CAULIFLOWER
I preach all the time that simplicity, when done correctly, is best. That’s what I love so much about this vegetable side dish. Cauliflower, sliced sweet onion, good olive oil, and a healthy pinch of garlic powder, salt and pepper is all you need! Adding a pinch of red pepper flakes is optional though I like the tiny bit of heat. I use garlic powder instead of fresh garlic here because the high heat tends to burn the garlic and turn the cauliflower bitter. Adding the Parmesan the second half of the roasting ensures that the cheese doesn’t burn.
I absolutely love this recipe and think it’s best served right away!
OTHER ROASTED VEGETABLE RECIPES
If you’re looking for other roasted vegetables recipes, you don’t need to look far. I’ve got a ton on my site. Here are a few of my favorites:
All of these are great choices for your holiday menu!
As always, thanks for reading and have a wonderful day. Happy cooking! xo, Kelley
recipe by Mountain Mama Cooks/ photos by Deborah DeKoffPrint
A simple, yet totally delicious recipe for roasted cauliflower.
- 1 large head cauliflower (about 2 lb.), cut into florets
- 1 sweet onion, thinly sliced
- 4 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- small pinch crushed red pepper
- 3 tablespoons Parmesan cheese
- Preheat the oven to 425 F degrees.
- Combine cauliflower florets, sliced onion and minced garlic on the baking sheet. Toss with olive oil, salt and pepper to evenly coat.
- Arrange in a single layer and bake for 15 minutes.
Remove the cauliflower from the oven and sprinkle evenly with the Parmesan cheese and toss to evenly coat the cauliflower. Return to the oven to bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
- Remove from oven and serve immediately.