What the heck is this?
This is cauliflower like you’ve never had it before — golden, crispy on the outside, tender on the inside, and coated in garlicky, cheesy, herby goodness. Crispy Parmesan Roasted Cauliflower isn’t just a side dish…it’s the side dish. It’s the kind that gets picked off the tray before it even hits the table. Whether you’re serving it up with dinner or just looking for something addictively snackable, this one’s a winner.
Why You’ll Love This Recipe
- Crunchy, cheesy, roasted to perfection.
- The flavor is next-level thanks to garlic, herbs, and real Parmesan.
- Super easy to prep with basic ingredients.
- Naturally low-carb and gluten-free (and kid-approved too).
- Works as a side, appetizer, or snack straight off the pan.
The Good Stuff You’ll Need
- 1 large head cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional but delicious)
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese (freshly grated is best)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
- Lemon wedges (optional, for serving)
Let’s Do This
Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Season the Cauliflower
Place the cauliflower florets in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle on garlic powder, onion powder, paprika, salt, and pepper. Toss again so every floret gets coated in the seasoning party.
Step 3: Add the Cheese
Sprinkle in the Parmesan and give it one last toss. Make sure that cheese sticks to the oiled florets — that’s where the crispy, savory magic happens.
Step 4: Roast It
Spread the cauliflower in a single layer on your prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden, crisp, and slightly caramelized around the edges.
Step 5: Finish & Serve
Sprinkle with fresh parsley and squeeze over a bit of lemon juice if you like a little zing. Serve immediately — they’re best hot and crispy!
Serving Suggestions
- As a side dish with roasted chicken, steak, or fish.
- Over a salad or grain bowl for added crunch.
- With marinara or ranch as a snack or appetizer.
- Toss into pasta or tuck into wraps for bonus flavor.
Switch It Up
- Add red pepper flakes for a spicy kick.
- Swap Parmesan for pecorino or nutritional yeast (for dairy-free).
- Use Italian seasoning or curry powder instead of paprika for a flavor twist.
- Add panko breadcrumbs for extra crunch.
- Turn it into buffalo cauliflower bites with a drizzle of hot sauce.
Make-Ahead Tips
Cut your cauliflower and store it in the fridge up to 2 days ahead. You can also season and refrigerate it up to 12 hours before baking. Reheat leftovers in the oven or air fryer to get the crisp back.
Questions People Actually Ask
Q: Can I use frozen cauliflower?
A: You can, but it may not get as crispy. Thaw and pat dry really well first, and roast a little longer to reduce moisture.
Q: What’s the best Parmesan to use?
A: Freshly grated Parmesan gives you the best texture and flavor — avoid the pre-shredded stuff if possible.
Q: Can I make this in an air fryer?
A: Absolutely! Air fry at 400°F for 12–15 minutes, shaking halfway through.
Q: How do I make it vegan?
A: Use olive oil and swap Parmesan with nutritional yeast or a vegan cheese alternative.
Crispy Parmesan Roasted Cauliflower: Your New Favorite Side Dish (or Snack!)
- Total Time: 10 minute
- Yield: 4 servings 1x
Description
This is cauliflower like you’ve never had it before — golden, crispy on the outside, tender on the inside, and coated in garlicky, cheesy, herby goodness. Crispy Parmesan Roasted Cauliflower isn’t just a side dish…it’s the side dish. It’s the kind that gets picked off the tray before it even hits the table. Whether you’re serving it up with dinner or just looking for something addictively snackable, this one’s a winner.
Ingredients
1 large head cauliflower, cut into bite-sized florets
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (optional but delicious)
Salt and pepper, to taste
1/2 cup grated Parmesan cheese (freshly grated is best)
2 tablespoons chopped fresh parsley (for garnish, optional)
Lemon wedges (optional, for serving)
Instructions
Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Season the Cauliflower
Place the cauliflower florets in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle on garlic powder, onion powder, paprika, salt, and pepper. Toss again so every floret gets coated in the seasoning party.
Step 3: Add the Cheese
Sprinkle in the Parmesan and give it one last toss. Make sure that cheese sticks to the oiled florets — that’s where the crispy, savory magic happens.
Step 4: Roast It
Spread the cauliflower in a single layer on your prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden, crisp, and slightly caramelized around the edges.
Step 5: Finish & Serve
Sprinkle with fresh parsley and squeeze over a bit of lemon juice if you like a little zing. Serve immediately — they’re best hot and crispy!
Notes
As a side dish with roasted chicken, steak, or fish.
Over a salad or grain bowl for added crunch.
With marinara or ranch as a snack or appetizer.
Toss into pasta or tuck into wraps for bonus flavor
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
Nutrition
- Calories: ~130 calories per serving
- Protein: ~4g per serving