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Kalyn's Kitchen

Roasted Cauliflower with Parmesan

Roasted Cauliflower with Parmesan is a delicious side dish the whole family will enjoy, and I’ve updated this recipe with a new trick that makes this favorite side dish even better for a tasty low-carb side dish. Use Side Dishes to find more side dish recipes like this one.

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Roasted Cauliflower with Parmesan found on KalynsKitchen.com

For a few years now I’ve been completely infatuated with roasting vegetables. I’ve made classics like Roasted Asparagus, Roasted Brussels Sprouts, Roasted Butternut Squash, and Roasted Green Beans, and a few unusual ones like Roasted Vidalia Onions, Roasted Radishes, and Roasted Zucchini! And all through those years of roasting vegetables, this recipe for Roasted Cauliflower with Parmesan is one that I’ve made over and over.

I thought I’d about covered the roasted cauliflower possibilities, so it surprised me recently when a failed cooking experiment with the Air Fryer led to a new variation of this Roasted Cauliflower with Parmesan recipe. And the new version was such a winner that I decided I had to revise this long-time favorite. Jake and I tried roasting cauliflower in the Air Fryer and then tossing it with Parmesan, and decided it was definitely not a method we preferred. But we had the roasted cauliflower that we’d tossed with Parmesan and the oven was hot from another recipe, so we put the cauliflower into a big casserole dish and put it in the oven, just to melt the cheese a bit before we ate it.

And WOW! The melted cheese in the very hot oven formed a crispy Parmesan crust on the bottom of the dish. Then I remembered this old recipe for Roasted Cauliflower with Parmesan and realized we could update the method and make it even more of a wow, and that’s how this new-and-improved way of making this dish was born!

You’ll need a really large glass casserole dish to make this (we tried once on a sheet pan covered with foil, but it was better in a jumbo-sized glass dish.) The trick is to toss the cauliflower with the Parmesan before you put it into the oven, (which this recipe always included), but cook the cauliflower at a super-high temperature and turn it over halfway through the cooking time so the crispy melted Parmesan ends up on top. Try it, I promise you will love this for an amazing and easy low-carb side dish!

Roasted Cauliflower with Parmesan found on KalynsKitchen.com

Cut the cauliflower in same-size bite-sized pieces. Toss with enough olive oil so pieces are lightly coated, then season with salt and fresh-ground black pepper and toss with grated Parmesan. Spread cauliflower out in a single layer in a very large casserole dish and start to roast at 450F/230C. Cook 15 minutes, then turn over and cook 15 minutes more. Serve hot.

Roasted Cauliflower with Parmesan found on KalynsKitchen.com

More Fun Ways to Cook Cauliflower:

Cauliflower Gratin with Sharp Cheddar and Parmesan ~ Kalyn’s Kitchen
Spicy Caramelized Cauliflower ~ Barefeet in the Kitchen
Low-Carb Twice Baked Cauliflower ~ Kalyn’s Kitchen
Asian Shrimp and Cauliflower Rice Stir-Fry ~ Aggie’s Kitchen
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese from Kalyn’s Kitchen

Roasted Cauliflower with Parmesan


  • 1 very large head cauliflower, core cut away and cut into bite-sized florets
  • 2 T olive oil ( or enough to coat all the cauliflower)
  • salt and fresh-ground black pepper to taste
  • 1/3 – 1/2 cup freshly grated Parmesan cheese (depending on the size of your head of cauliflower; I used coarsely grated cheese)


  1. Preheat oven to 450F/230C. Use the largest flat casserole dish you have and spray with non-stick spray.
  2. Cut away the core of the cauliflower, then cut into small bite-sized florets. Try to make them all the same size and on the small side so they’ll all get nicely browned at the same time. (To cut the cauliflower without getting a lot of “crumbs”, cut through the stem, then pull the floret apart. This trick works well with broccoli too.)
  3. Put the cauliflower pieces in a large plastic bowl, add olive oil, and toss until the cauliflower pieces are all lightly coated with oil.  (Start with a bit less olive oil and add more if it’s not enough to cover the cauliflower.)
  4. Season to taste with salt and fresh-ground black pepper, then toss with the grated Parmesan. (Adjust the amount of cheese depending on how big your head of cauliflower was.)
  5. Roast cauliflower for 15 minutes. Then remove pan from oven and use a large flat turner to flip the cauliflower over so the melted cheese is on top. Roast 15 minutes longer, or until cauliflower is cooked through and nicely browned.
  6. Serve hot. This can be reheated in the microwave or in a hot pan, although it’s best freshly made.


Recipe created by Kalyn and updated with a better method.

All images and text ©

Roasted Cauliflower with Parmesan found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cauliflower is a very low-glycemic and low-carb vegetable, and this Roasted Cauliflower with Parmesan would make a great side dish for low-carb diet plans, including Keto, plus any phase of the South Beach Diet if you use a moderate amount of oil and cheese.

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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44 comments on “Roasted Cauliflower with Parmesan”

  1. Love this as a side dish to our Sunday roast dinners, or even BBQ!

  2. Just finished making this and loved this way of cooking cauliflower. Easy and delicious!

  3. Pingback: Easy Cauliflower Gratin Recipe - Lemons for Lulu

  4. I’m happy that Cauliflower is gaining popularity, It contains less calories than potatoes, and is super versatile. I have yet to make Cauliflower Pizza Crust, Cauliflower Rice, & several other Cauliflower dishes & twists. Your Roasted Cauliflower w/Parmesan recipe sounds super tasty and E-Z. I bought one this morning, so I plan to serve it (side dish) over the weekend. Thanks for the terrific recipe, & the idea!

  5. Another winner, Kalyn! I used a tuscan herb-infused olive oil and I could really taste the flavors. I also added pine nuts to the last 10 minutes of roasting and they added a nice crunch and depth.

    I served this with a grilled pork loin and the flavors went really well together.

  6. Jeanette, in this recipe the cheese is tossed on the cauliflower before it's roasted, so it's nicely browned and crispy. I agree; love roasted veggies.

  7. My kids love roasted cauliflower – I usually mix in some potatoes; I also like roasting root vegetables, broccoli, brussels sprouts and asparagus…I guess I like just about any vegetable roasted. After making roasted cauliflower for a few friends, they've all become fans. Haven't tried cheese on top, but I'm sure my kids would love that too.

  8. Thanks Lizzi; glad you like the blog.

  9. love the recipe -> just prepared roasted veg tonight and have 1/2 a cauliflower left over, so perfect for tomorrow. Will keep looking at your blog as it looks really interesting…..

  10. Sunny, so glad you enjoyed it. I think garlic would be a nice addition.

  11. Absolutely delicious! It came out exactly as shown in the photo, and tasted like a fattening treat. Next time I'll add some chopped fresh garlic.

    Another winner!

  12. Jen, it's cauliflower, so luckily even if you eat the whole pan, no problem!

  13. Finally tried this and ate the whole pan for dinner! Delicious. Thanks again, Kalyn. Looking forward to making your ginger-cilantro rice tomorrow. Best, JenH

  14. Basil, so glad you liked it. I loved the crispy cheese bits in this.

  15. Ok, wow. I have to agree, this is one of the best and most simple dishes that I have ever made. I have had roasted cauliflower once before and loved it, but that went in a salad type thing. This dish will be one of my cauliflower favourites. Just like brussel sprouts!

  16. I just love the way you have cooked cauliflower 🙂

  17. Oh I love hearing that this recipe was a hit with someone who's not really a cauliflower fan; thanks for letting me know.

  18. Just made this tonight and I loved it. The parmesean makes the dish. I am not a huge fan of cauliflower and this was terrific – thanks!

  19. Love this! My favorite roasted veggie! I will be trying your method now!

  20. Andrea, so glad to hear that you liked it. (And I confess, I ate nearly half a head of cauliflower for lunch the day I took these photos!)

  21. We made this last night Kalyn, and it was absolutely delicious! I didn't know two people could eat a whole head of cauliflower (almost). This will definitely be on our weekl menu from now on! Thanks for a great recipe.
    Cheers, Andrea

  22. This post came at just the right time! I bought a cauliflower but was wondering about other ways to cook it. I usually always end up resorting to the tried and tested cheese sauce version (or as my french boyfriend calls it, "Choufleur Gratinée" – sounds so much more fancy!)

  23. I make this a lot (think I'll make it tonight since yours looks so good!) I usually add some minced or sliced garlic (since I LOVE garlic!) I especially love all the crunchy brown pieces.

  24. Roasting veggies just transforms them to something fabulous!
    Behold the humble cauliflower 🙂

  25. Pine nuts would be a great addition to this, but currants would not be South Beach friendly.

    Have not heard of the non-stick foil; sounds interesting.

  26. Hi Kayln this sounds good!
    You may have this in your kitchen already, but it was new to me – reynolds non-stick foil. I bought a box over the weekend and I think it will work well for roasting veggies.

  27. I get something like this at a lunch place near my office – Between the Bread. It also has currants and pine nuts, which I think would be a great addition!

  28. I love roasted veggies, too. Definitely gonna try this one!

  29. I'm glad people are liking this simple variation for roasted cauliflower. Thanks for the other ideas too (now I must try it with broccoli, where I usually toss on the parmesan after it's cooked!)

  30. I fix broccoli all the time like this but now I'm going to try cauliflower.

  31. The parmesan crust on these must be amazing! I love roasted veggies also…they are my go-to side dish no matter what produce I have on hand!

  32. I Love cauliflower & I love raosted vegetables.
    I shall try your version with the Parmesan on our house-full of young gueasts this friday night.

  33. This is one of my staple side dishes. Delicious!

  34. I love all roasted vegetables, but cauliflower in particular. The heat really intensifies the flavor. The Parmesan is an interesting twist.

    If you have leftovers, try them in a frittata. You usually put Parmesan in a frittata anyway, so this would be a natural.

  35. I remember the first time I roasted cauliflower! What an eye opener!

  36. I love roasted cauliflower. This is a great recipe.

  37. Roasted cauliflower has so much more flavor and is more satisying than steamed or raw cauliflower. With cheese, it must be delicious!

  38. I love cauliflower and but i didn't as a kid and my mom used to make cauliflower with butter and breadcrumb but i love this idea as well.

  39. Well, I have to trust you on this. I'm not a fan of cauliflower, though I know I should keep trying. And I might! I did try your roasted Brussels sprouts, which also aren't top of my list, and they are delicious.

  40. I have roasted asparagus, but have not thought to try cauliflower. Great idea.

  41. I really discovered roasting veggies this past year. What a difference it makes! I'll have to try this.

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