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Roasted cauliflower with Parmesan cheese recipe

Roasted cauliflower with Parmesan cheese recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

A delicious vegetarian side dish of roasted cauliflower, garlic and herbs, topped with Parmesan cheese.

7 people made this

IngredientsServes: 4

  • 3 tablespoons olive oil
  • 1 small onion, sliced
  • salt to taste
  • 4 cloves garlic, chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspooon dried parsley
  • 1 head cauliflower, broken into florets
  • 40g freshly grated Parmesan cheese

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat the oven to 220 C / Gas 6.
  2. Heat olive oil in a pan over medium heat. Add onion and salt. Cook for 15 minutes; add garlic, basil, thyme and parsley. Add cauliflower and toss together.
  3. Place pan in preheated oven and roast for 35 minutes, stirring halfway through roasting time.
  4. Sprinkle cauliflower with Parmesan cheese and serve.

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Recipe Summary

  • 12 cups cauliflower florets (about 2 heads)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh tarragon
  • 3 garlic cloves, minced
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl toss well to combine.

How to Make Roasted Cauliflower

In a small bowl combine melted butter, minced garlic, a pinch of crushed red pepper, parmesan cheese, black pepper, and salt.

Prepare the head of cauliflower. Remove all the leaves and make carefully a whole in the core.

Line a cookie sheet (with sides) with foil makes for easy cleanup and then cut another piece of foil big enough to wrap the cauliflower head.

Coat the cauliflower with the garlic sauce. I dipped the top of the cauliflower head in the bowl, laid the cauliflower on the foil, and then really coated the cauliflower good with the garlic butter sauce.

Wrap the cauliflower head tightly in foil. Roast cauliflower @ 350 for one hour 30 minutes, maybe a little less if your cauliflower head is small. I was working with a large cauliflower.

Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower into an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown.

Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden colour. Gradually add the milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.

Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.

Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the parmesan and return to the oven for 10-15 minutes, or until the cheese is golden-brown and the sauce is bubbling.

Tips on how to chop cauliflower

The place where most home cooks have an issue with cauliflower: the chopping! It can be difficult to chop florets without getting a huge mess all over your kitchen. For this roasted cauliflower Parmesan, use our streamlined method cutting this veggie! See How to Cut Cauliflower or the video below.

  1. Remove the leaves: Remove large leaves from the base of the cauliflower so that the stem is exposed discard the leaves.
  2. Cut around the stem: With a paring knife, cut around the stem of the cauliflower.
  3. Break into florets: Break the cauliflower into large florets with your fingers. Remove any large stems, cutting the cauliflower into smaller florets as needed for the recipe.

Parmesan Roasted Cauliflower

I’m sure I’ve said it many times before, but my favorite way to cook most vegetables is to roast them at high heat until tender and they brown up a little bit. Usually I keep it pretty simple with just olive oil, salt, and pepper. Sometimes I’ll add other spices like crushed red pepper flakes or finish it with a bit of lemon juice, but this time I added some Parmesan cheese and it was *chef’s kiss*.

What I particularly love about adding Parmesan to the equation is the crispy bits of cheese. Parmesan cheese cooked until crisp is also called frico, and, believe it or not, is a whole recipe until itself that people sometimes serve with soups, salads, and other dishes. Here, I’ve combined roasted cauliflower and frico recipes into one.

This recipe is super simple to prepare, but is worthy of becoming part of your regular rotation for years to come. Also, this Parmesan roasted cauliflower is a keto recipe for anyone following that diet.

  • 8 oz. (226 g) cauliflower florets, sliced horizontally
  • 2 tablespoons melted butter
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 3 dashes ground black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon chopped parsley leaves

  1. Preheat oven to 400°F (207°C).
  2. Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 20-30 minutes.
  3. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5 minutes. Remove from oven and serve immediately.

Recipe Summary

  • 1 medium head cauliflower (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon balsamic glaze (see Tip)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Remove leaves from cauliflower. Slice the bottom of the core off so that it will sit evenly on the baking sheet. Drizzle 1 tablespoon oil all over the cauliflower. Sprinkle with salt and pepper. Roast, core-side up, for 45 minutes.

Stir the remaining 1 tablespoon oil and balsamic glaze together in a small bowl. Remove the cauliflower from the oven. Using a fork, gently separate the florets and drizzle the oil-and-vinegar mixture over and into the cauliflower. Roast, core-side down, for 15 more minutes.

Remove the cauliflower from the oven. Combine Parmesan and thyme pat all over the surface and into the crevices of the cauliflower. Return to the oven and roast, core-side down, until tender and browned, about 15 minutes more. Before serving, drizzle the cauliflower with any excess vinaigrette that has accumulated on the baking sheet.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.

How to Roast Cauliflower in the Oven

Roasting is one of our favorite ways to cook cauliflower — in fact, we love this method so much that we’ve used it to make spicy roasted cauliflower, buffalo roasted cauliflower wings, and a Thai curry roasted cauliflower.

Start by cutting the cauliflower into florets then toss them onto a large baking sheet, add a little olive oil, salt, pepper and some thyme — fresh or dried thyme work. Slide the cauliflower into a hot oven — we go for 425 degrees Fahrenheit — and roast, turning once until the florets have caramelized a little on all sides. It takes about 30 minutes.

When the cauliflower is browned in places and tender in the middle, we toss a handful of parmesan cheese on top, and then slide it back into the oven for an extra 5 minutes. The cheese melts and browns a little — so delicious.

Then, just before serving we scatter lemon zest and a spritz of lemon juice on top. The lemon brightens the dish up and works so well with the sweet nutty flavor of the cauliflower.

Recipe updated, originally posted April 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne


Step 1

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

How would you rate Parmesan-Roasted Cauliflower?

My mother made this as one part for Sunday family dinner. I didn’t try it. However I went into her fridge last night and yes I ate it cold. It was absolutely amazing. And low calorie. Love it. I asked her to teach me to make it and she sent me the recipe. Guess she was giving me a hint to make it myself lol.

What kind of onion did you use? Yellow, red, white? Thank you!

Delicious and easy to make. Would make a good side dish for steak. The cauliflower does shrink as it is cooked so two heads would be good as a side dish for two hungry people

My 4 year old is constantly requesting this. Its great as a side but sometimes I use this as my cauliflower base and follow the bon appetit cheesy cauliflower pasta recipe.

This is a staple side dish in our household. Always tasty, and easy. I always put a few more sprigs of thyme and cloves of garlic.

This was remarkably easy and delicious but the best part, which I'm seeing no mention of, is that when you sprinkle the parmesan on the cauliflower, the excess lands on the tray and bakes into little crispy cheese fricos. Amazing.

This was a great recipe! It did need a modification, though: Before tossing the cauliflower in the cheese, remove all of the garlic cloves, cut off the larger ends, squeeze the garlic into the cauliflower, toss, and then add the cheese.

This was delicious but as others have said, the garlic and onions were charred (which I LOVE) but others might not so much. If you wanted you could add the alliums for the last 15-20 minutes.

This is a new favorite! The onions did cook faster than the cauliflower so I think I'll try slicing them a little thicker next time, which would be medium on the mandolin. It's also great since everything can be prepped ahead and roasting is mostly hands off.

Made as written, the cauliflower never really browned but did cook through. I think I would double it, as the cauliflower really reduces by a lot in the oven. The flavor is great. Certainly worth experimenting with. Great Keto side.

Made as written, the onions and garlic burn to a crisp, which is exactly what I thought would happen. I will make this again because the flavor of the cauliflower was so good. I think I’ll toss the onions and garlic in halfway through the cooking process. As written I give this recipe three

Great, will become a go to vegetables recipe

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