This Parmesan Roasted Cauliflower is going to become your new favorite way to eat cauliflower – it’s flavorful, crispy, and so easy to prepare!

Parmesan roasted cauliflower on a sheet pan.
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I’ve taught you guys how to roast cauliflower before (if you didn’t know), but this time we’re kicking it up a notch. I don’t know about you, but I like to have at least 2 or 3 vegetable sides on Thanksgiving to balance out all the heavy casseroles and potatoes. I’m definitely making sautéed parsnips this year, but this cauliflower might have to make an appearance, as well. It would cook quickly in the oven while the turkey rests and would be great with some Brussels sprouts thrown in too. The Parmesan cheese makes this roasted cauliflower flavorful without making it an overly indulgent side dish (I’m looking at you, sweet potato casserole).

If you are looking to add cauliflower to your Thanksgiving dinner but you need something that’s going to work out better while sharing the oven with other recipes, you might want to try this cauliflower, potato and cheddar bake. And then you can just make this recipe every day leading up to Thanksgiving. It’s a healthy, easy side dish that the whole family loves.

It’s very similar to the traditional roasted cauliflower, except you shower it with freshly grated parmesan cheese to take it up a notch. Let me tell you, kids adore this recipe! 

Parmesan roasted cauliflower on a sheet pan.

more great roasted vegetable recipes

Recipe

Parmesan Roasted Cauliflower

4.50 from 4 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4 servings
This Parmesan Roasted Cauliflower is going to become your new favorite way to eat cauliflower – it’s flavorful, crispy, and so easy to prepare!
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Ingredients 

  • 1 small head cauliflower washed, dried, and cut into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste (remember the cheese will add salt too)
  • 1/2 cup freshly grated parmesan cheese

Instructions 

  • Preheat the oven to 425°F. Add cauliflower to a rimmed sheet pan and drizzle with olive oil. Toss to coat (with hands or spatula) and sprinkle with salt and pepper.
  • Roast for 20 minutes, remove and stir.
  • Sprinkle with Parmesan cheese and return to oven for 10-15 minutes more or until cauliflower is cooked through and golden brown in spots.
  • Best enjoyed immediately.

Notes

  • For best results, dry the washed cauliflower well. I use my salad spinner to get as much water as possible out of the florets. Wet cauliflower steams in the oven, making the end result soft and mushy rather than crisp.

Nutrition

Calories: 128kcal, Carbohydrates: 5g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 11mg, Sodium: 309mg, Fiber: 2g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.50 from 4 votes (4 ratings without comment)

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2 Comments

  1. Renee Overbeck says:

    I have made this recipe 2 times now and I think it needs to be a regular recipe in our family.  It is so so so good!!  My kids even asked for seconds!!

    1. Rachel Gurk says:

      I’m so happy to hear you liked this recipe! It’s always HUGE when kids like a vegetable recipe! Thanks for taking the time to leave a comment! :)