Parmesan Roasted Cauliflower

closeup shot of cheesy cauliflower fresh out the oven

5 from 7 votes

Crispy Parmesan roasted cauliflower with golden edges, tender centres and loads of flavour. The perfect side dish for dinner!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Sunday Roast

Servings: - 6

Author: Chris Collins

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

a) Cauliflower - The weight is without the leaves attached, i.e. just the head of cauliflower itself. It doesn't need to be the exact weight, just roughly around that.

b) Thyme - Fresh thyme is most suitable here, so do avoid dried thyme. If you don't have either this recipe will still be delicious without.

c) Parmesan - Freshly grated will give you the most coverage and crispiness, so avoid using the sandy texture parmesan. Pre shredded will also work fine.

d) Updated - I updated this recipe on 02/09/26 to tidy up, with very minor tweaks. One is the introduction of oil, the other is using thyme leaves instead of full sprigs (as shown in the video).

e) Calories - based on sharing between 5 people.

Nutrition