Can I use frozen cauliflower for this recipe?

Fresh cauliflower delivers the best texture, but if using frozen, thaw completely and pat very dry before roasting. Increase the cooking time by 5-7 minutes and expect slightly less crispiness.

How can I make this dairy-free but still flavorful?

Replace Parmesan with a mixture of 3 tablespoons nutritional yeast, 1 tablespoon almond flour, and 1/4 teaspoon extra salt. You'll get a similar umami flavor profile without dairy.

My cauliflower always comes out soggy. What am I doing wrong?

Three likely culprits: your oven temperature might be too low, you're overcrowding the pan, or your cauliflower had excess moisture. Try increasing the heat to 425°F, using two baking sheets if needed, and thoroughly drying your cauliflower.

Can I prepare this dish in an air fryer?

Absolutely! Cook at 380°F for about 12-15 minutes, shaking the basket halfway through. Add the remaining cheese for the last 3-4 minutes of cooking time.

How can I tell when the cauliflower is perfectly done?

Look for deep golden brown edges, a fork that easily pierces the stems, and a nutty aroma. The floret edges should be crispy while the stems remain tender.

What can I do with leftover Parmesan roasted cauliflower?

Transform leftovers into a creamy soup by blending with warm broth, incorporate into a frittata or quiche, or chop and add to a grain bowl. The roasted flavor adds depth to any dish.

Easy Parmesan Roasted Cauliflower That Delights Every Time

Description

Crispy, cheesy Parmesan roasted cauliflower is an easy and delicious side dish that will make you love cauliflower!

Ingredients

Scale

1 large head of cauliflower (2–2.5 pounds), cut into florets
3 tablespoons extra virgin olive oil
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1/2 cup freshly grated Parmesan cheese (plus extra for serving)
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges for serving (optional)

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Cut cauliflower into evenly sized florets and dry thoroughly.
In a large bowl, combine olive oil, minced garlic, half of the Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes (if using).
Add cauliflower florets to the bowl and toss until evenly coated.
Transfer cauliflower to the baking sheet in a single layer, with space between florets.
Roast for 15 minutes.
Remove from oven and sprinkle with remaining Parmesan cheese.
Return to oven and roast for another 10-15 minutes, or until golden brown and tender.
Let rest for 2 minutes, then transfer to a serving dish. Garnish with fresh parsley and extra Parmesan, if desired. Serve with lemon wedges.

Notes

For dairy-free, use nutritional yeast instead of Parmesan.
If you don’t have Italian seasoning, use a mix of dried oregano, basil, and thyme.
Avocado oil or melted ghee can be used instead of olive oil.
Add 1 teaspoon of Dijon mustard for extra umami.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 165
Sugar: 3g
Sodium: 410mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 7g
Cholesterol: 9mg

Keywords: Parmesan roasted cauliflower, crispy cauliflower, oven roasted cauliflower, healthy side dish, keto cauliflower