Description

Cauliflower transforms into something extraordinary when roasted with Parmesan. This simple yet elegant dish offers a perfect balance of crispy edges, tender centers, and a deep, nutty flavor that makes it ideal for family dinners, festive occasions, or even as a healthy snack. The roasting process brings out the vegetable’s natural sweetness, while the Parmesan adds a savory richness that’s hard to resist. With just a few pantry staples, you can create a flavorful side dish that complements almost any meal.

Ingredients

Scale

1 large head of cauliflower, cut into florets
3 tablespoons olive oil
1 teaspoon garlic powder (or 2 cloves minced fresh garlic)
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature is essential for caramelizing the cauliflower’s natural sugars and achieving that golden-brown crust. Make sure to give the oven enough time to fully preheat before roasting to ensure consistent results.
Prepare the Cauliflower
Trim away any leaves and cut the cauliflower into evenly sized florets. Rinse them under cool water, then dry them thoroughly with a kitchen towel or paper towels. Any leftover moisture will cause the florets to steam instead of crisp up, so take the time to ensure they’re completely dry.
Season the Florets
Place the cauliflower florets in a large mixing bowl. Add olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss everything together until each piece is evenly coated. The oil and seasoning help the cauliflower brown beautifully and enhance its natural flavor.
Add Parmesan
Sprinkle half of the grated Parmesan cheese over the seasoned florets and gently toss to coat. The Parmesan will begin to adhere to the cauliflower, forming a light coating that melts and crisps as it roasts. This layer of cheese is what gives the dish its signature savory crunch.
Arrange for Roasting
Line a baking sheet with parchment paper to prevent sticking. Spread the cauliflower florets out in a single layer, making sure they have enough space between them. Overcrowding traps steam and prevents the florets from crisping. If needed, use two baking sheets to give them room to roast evenly.
Roast to Perfection
Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping halfway through. Turning the florets ensures even browning on all sides. They’re done when the edges are golden and crisp, and the centers are tender when pierced with a fork. Depending on your oven, you may need to adjust the time slightly for perfect results.
Finish and Serve
Remove the roasted cauliflower from the oven and immediately sprinkle the remaining Parmesan over the hot florets. The heat will slightly melt the cheese, adding another layer of flavor. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm as a side dish, snack, or even as part of a vegetarian spread.

Notes

To make the cauliflower extra crispy, use a wire rack on top of your baking sheet to allow hot air to circulate beneath the florets.
Freshly grated Parmesan works best—pre-grated versions may contain additives that prevent melting.
For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
This dish pairs wonderfully with roasted chicken, baked salmon, or a hearty grain salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes