Crispy Parmesan roasted cauliflower with golden edges, tender centres and loads of flavour. The perfect side dish for dinner!
Here I’ll show you the perfect way to make parmesan cauliflower that is tender, yet actually crispy. Plus, we’ve got a few extra goodies added in to add heaps of flavour! Follow me…
Ingredients Notes
As you can imagine, the ingredients selection here is fairly minimal. The full quantities are down in the recipe card, but I just wanted to add a few notes quickly:
- Cut the cauliflower into even-sized florets – around 1-1.5″ is ideal. This helps them cook at the same rate and gives you plenty of edges to get golden and crisp.
- Use finely grated Parmesan – it coats the cauliflower much more evenly and creates those lovely crispy, cheesy bits on the tray.
- Melt the butter before tossing – this makes it much easier to evenly coat all of the florets with the garlic, thyme and seasoning. I prefer using butter for a richer flavour, but you could sub with olive oil.
- Fresh garlic works best here – garlic works perfectly in this recipe (cheese + garlic = heaven). It adds an extra layer of flavour that the cauliflower takes on really well. Just finely mince it so it distributes evenly without leaving large pieces that can catch in the oven.
- Fresh thyme adds a subtle herby flavour – again, this adds another layer of flavour and perfectly pairs with the parmesan and cauliflower. You only need a little; it should sit in the background rather than overpower the parmesan and garlic.
- Season generously with salt and pepper – cauliflower can take a decent amount of seasoning, so make sure you season the cauliflower directly so it doesn’t come out bland.
How to make Roasted Parmesan Cauliflower
Now this is where the magic happens. Many recipes will toss the parmesan with the cauliflower then roast it; others roast the cauliflower then add the parmesan at the end. For the best results, I like to grate the parmesan straight over the uncooked cauliflower and roast it. Here’s why:
- For the parmesan to get truly crispy, it needs longer than you think. Simply grating it over with 5 minutes to spare will definitely melt it, but it’ll likely end up more chewy than properly crispy.
- Grating the parmesan right over the top gives the best chance of an even coverage, as it melts into the cauliflower. I find toss it causes the parmesan to clump up, and it never ends up sticking to the cauliflower.
- Grating the parmesan right over the top also creates a blanket, which protects the cauliflower, garlic and thyme from burning.
Process shots: slice cauliflower (photos 1&2), toss in butter, oil, thyme, garlic, salt and pepper then grate over parmesan (photo 3), roast (photo 4).
Recipe Tip
Use a spatula to scrape the cauliflower off the pan and collect all those gorgeous crispy bits!
Serving Suggestions
This cauliflower is super versatile and works with all sorts of mains. I love it alongside Blue Cheese Steak, Honey Garlic Pork Chops (or Honey Garlic Chicken), Garlic Butter Chicken (or Garlic Butter Salmon). Itโs also perfect with Herb Roasted Spatchcock Chicken for more of a roast-style dinner.
- Any leftovers can be stored in the fridge for around 3 days, then reheated in the oven at 350F/180C until hot and crisp again. You can also freeze leftovers; just allow to completely cool then store in the freezer. Reheat as above.
Alrighty, let’s tuck into the full recipe for this parmesan roasted cauliflower shall we?!
How to make Parmesan Roasted Cauliflower (Full Recipe & Video)
Parmesan Roasted Cauliflower
Equipment
- Sharp Knife and Chopping Board
- Large Baking Tray
- Small Pot (for melting butter)
- Fine Grater (for parmesan)
- Spatula (for scraping off parmesan cauliflower)
Ingredients
- 1x 2lb/1kg head of Cauliflower (see notes)
- 2 tbsp Butter, melted
- 1/2 tbsp Extra Virgin Olive Oil
- 2 cloves of Garlic, finely diced
- 1 tsp finely diced Fresh Thyme Leaves (see notes)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 – 3/4 cup / 40 – 60g freshly grated Parmesan (enough to comfortably cover the parmesan)
Instructions
- Preheat the oven to 400F/200C.
- Peel away the outer leaves of the cauliflower and dice into 1-1.5" florets.
- Add to a large baking tray and toss with the butter, oil, garlic, thyme, salt and pepper. Evenly sprinkle over the parmesan, then roast in the oven for around 25 minutes, or until the cauliflower is tender and the parmesan is golden and crisp.
- Use a spatula to scrape off the cauliflower, collecting all those crispy bits stuck in between. Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For more deliciously similar recipes check out these beauties:
Tasty Vegetable Side Dishes
- Garlic Green Beans
- Cheesy Baked Asparagus
- Honey Balsamic Roasted Carrots
- Broccoli and Cauliflower Cheese
- All my other sides!
This is a great way to serve cauliflower. A simple yet tasty side dish that can accompany so many dishes! I served this with salmon and it tasted delicious!
Ooo I bet this was great with salmon! Thanks for the review, Debbie ๐ C.
This has to be the best way to use up leftover cauliflower….that’s what I did first time – now it’s a regular appearance in my cooking journey! Simple, and delicious. I also like the additional crunchy parmesan that is left on the baking tray.
I know this is a side dish but I can totally see myself snacking on these all day! Yum!
I do just that!! ๐
This sounds like such a delicious way to serve cauliflower! Will try it next time I am roasting it.
Enjoy!!
We love roasted cauliflower, and now the next time I make it, I’ll be adding parmesan. What a perfect addition, can’t wait to make it.
Parmesan ftw! ๐
Thank you for such an amazingly awesome yet simple cauliflower recipe. I, too, think cauliflower can be a bit bland and meh, the trick is to find the right way to cook it, and you’ve found one amazing way. ๐
Thanks so much, Anita ๐