This healthy roasted cauliflower recipe is a super simple and fast side dish to accompany any meal. Even the pickiest of eaters will be begging for seconds and thirds! Quick and easy to prep and wonderfully seasoned.
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I love cauliflower. I love it raw as a snack or in a creamy cauliflower soup, as creamy mashed cauliflower, or roasted with crispy browned edges. This roasted cauliflower with parmesan is very easy to prepare. I toss the cauliflower florets with garlic, olive oil, salt and pepper, and some Parmesan, and lemon juice when it comes out of the oven.
Roasting cauliflower gives it a nice buttery and nutty flavor. And combining it with a little bit of garlic, fresh lemon juice, and Parmesan, takes it over the top. An irresistible side dish, even to people who don’t like cauliflower! I love this crispy baked cauliflower recipe because it’s a hands-off and tasty side dish that is also healthy, low carb, and a family favorite!
Be sure to check out my Cauliflower Rice Recipe and Loaded Cauliflower Bake.
Roasted Cauliflower Ingredients
For a full ingredients list with measurements, check the recipe card below.
What you need to make this oven-roasted cauliflower recipe:
- Cauliflower: Cauliflower can be fairly bland it taste, but when it’s roasted it brings out the wonderfully nutty flavors. Cut the head of cauliflower into florets.
- Garlic: Use freshly chopped garlic cloves for the best flavor. Alternatively, you could sprinkle garlic powder instead.
- Oil: I like to drizzle olive oil, but another high-temperature oil like avocado oil would also work.
- Salt and Pepper: For seasoning.
- Lemon Juice: Fresh lemon juice adds a wonderful flavor and the acid helps to cut through the creamy cauliflower.
- Parmigiano Reggiano: Use freshly grated parmesan rather than pre-grated for the best flavor.
- Optional spices: You could also add some Italian seasoning and paprika if you wish. They add another delicious flavor to the vegetable.
How To Roast Cauliflower In The Oven
- Preheat oven to 450 F and line two large baking sheets with parchment paper.
- Combine cauliflower, olive oil, lemon juice, garlic, salt, and pepper well so all the florets are coated and seasoned.
- Place on the prepared baking sheets and bake in the oven for about 25 minutes, turning the florets halfway so they are evenly cooked.
- Remove from oven and top with grated cheese and additional salt and pepper if needed. Serve warm.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Roasted Cauliflower
- Cut the cauliflower florets into similar sized pieces so they roast evenly.
- Use plenty of olive oil to prevent the cauliflower florets from burning.
- Don’t overcrowd the roasting sheet. The garlic cauliflower should be placed in a single layer so that the roasted cauliflower florets get those nice crispy and caramelized edges.
- Roast at high heat. It’s best to roast at 450 F for the best caramelized edges.
- Use fresh lemon juice and freshly grated parmesan for the best flavors.
Serving Suggestions
I could easily eat a whole bowl of it for dinner but I like to serve it best as a side dish with baked chicken, honey sriracha salmon, grilled shrimp, or steaks.
Make Ahead and Storage
Parmesan roasted cauliflower is best served as soon as it’s cooked so that it doesn’t get too soft. You can get ahead of things by cutting and tossing the cauliflower in the seasoning and then placing it on a large baking sheet. You then just need to pop it in the oven when you are ready to cook it.
Roasted garlic cauliflower can be stored in an airtight container in the fridge for up to 3 – 4 days. To reheat the leftovers, you can reheat them in a skillet on the cooktop or the oven at 350 F until warm.
Recipe FAQs
You can easily make this cauliflower side dish vegetarian by using rennet-free parmesan cheese. If you want to make this a vegan side dish, simply omit the cheese, it will still be delicious!
Once roasted, the oven-baked cauliflower should be nice and firm, tender but not too soft. If it is too soft it’s probably because you added too much oil. The florets absorb all of the oil that they are tossed in, so add too much and they will end up mushy after roasting. You only need a couple of tablespoons, don’t be tempted to add more.
More Side Dish Recipes
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Preheat oven to 450 F and line two baking sheets with parchment paper.
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Combine cauliflower, olive oil, lemon juice, garlic, salt, and pepper well so all the florets are coated and seasoned.
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Place on the prepared baking sheets and bake in the oven for about 25 minutes, turning the florets halfway so they are evenly cooked.
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Remove from oven and top with grated cheese and additional salt and pepper if needed. Serve warm.
- Cut the cauliflower florets into similar sized pieces so they roast evenly.
- Don’t overcrowd the roasting sheet. The garlic cauliflower should be placed in a single layer so that the roasted cauliflower florets get those nice crispy and caramelized edges.
- Use fresh lemon juice and freshly grated parmesan for the best flavors.
Serving: 118g | Calories: 78kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 54mg | Calcium: 47mg | Iron: 1mg
