Parmesan Roasted Cauliflower
Parmesan roasted cauliflower is easily the most requested side dish in my house! I love, love, love oven roasted vegetables, especially roasted cauliflower. They are seriously one of my favorite things to make and eat. Preparation is easy. My husband is even willing to try some vegetables he wouldn’t normally eat when I roast them in the oven.
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The flavor is incredible, and there is no other way to get that same flavor. Steaming veggies just bore me, and I always worry that I’m going to overcook them. Broccoli is the worst in that regard. Roasting is an incredible way to get the most flavor from a vegetable. Cauliflower is definitely a favorite in my house. One of the reasons I love roasted veggies is because there are so many things you can do with them to make a dish unique. Here is my go-to roasted cauliflower recipe!
Parmesan cheese (optional), fresh grated. I don’t use powder.
I always start with chopping up the cauliflower, then I put it on either a cookie sheet or in a shallow baking dish. A great way to save some cleanup time is to cover a cookie sheet with foil and roast the veggies there.
Note: If I use a shallow baking dish, I spray it with a non-stick cooking spray first and mix everything in a separate mixing bowl. This produces the best results. Once transferred to the baking dish, I don’t mix it anymore. Otherwise it will end up sticking.
Mix the olive oil and fresh squeezed lemon juice together. Add the cauliflower until it is nicely coated. Sprinkle some garlic salt over the top of it. I never measure this out, because cauliflower heads vary in size. The goal is to get everything coated nicely in the oil. The juice of half of a lemon is plenty, and a pinch or two of garlic salt.
My husband loves it when I put some parmesan cheese over the top of it as well. I’m pretty sure I can get him to eat anything by putting parmesan cheese on top of it. We make a potato dish somewhat similar to this, with the cheese on top and he eats a ton of it.
I personally love olive oil and lemon juice together because the olive oil is a healthy fat and fresh squeezed lemon adds a pop of freshness and acidity to the dish. Olive oil and lemon also compliment each other very well.
I then roast my cauliflower in the oven at 350 degrees for approximately 45 minutes. You want the cheese (if using) to be a nice golden brown color, and the stems of the cauliflower to be fork-tender, but not mushy or falling apart. Try to keep a close eye on the cauliflower after the 40 minute mark. Check them to see if they are fork-tender. Because for me, there is nothing worse than over cooked vegetables. They turn into mush and just fall apart on the plate. I can’t stand that and I’m picky.
I watch mine and keep checking it. Sometimes it may need a bit more time, depending on the size you’ve cut the cauliflower to be. Obviously bigger pieces need a longer cooking time. That is why I say start checking it at 40-45 minutes mark. If it needs longer, let it go about 5-7 and check again. It really shouldn’t need more than 60 minutes. But the 40 minute mark is the best time to start checking on them.
Want extra-crispy cheese?
If you are looking for a bit of char or extra-crispy cheese, in the last 5 minutes of cooking, turn the oven on to broil. The top of the cauliflower and cheese will darken up and become crispy.
Once it is done, I give it one last toss in the baking dish to cover it again with some of the oil and lemon juice, and then serve. I love serving this with chicken or a pan seared steak. I also love roasted red potatoes to go with it. The red potatoes, steak, and cauliflower create a gorgeous, multi-colored plate that is aesthetically pleasing.
I hope you enjoy! This is a favorite in my house. Because it is not only delicious, it is so easy to make. I love simple but amazing dishes like this. Those are always my favorites.
Make this dish kid-friendly!
This is also a dish where if you have kids, they could help. That could get them more interested in trying out veggies too. I mean, who doesn’t love something covered in parmesan cheese, right? I know I do. Lol. After chopping everything, throw it all in the mixing bowl, give it to the kid with a big spoon and let them go with mixing it all up! Since the olive oil is a dark rich color, it is obvious when they’ve coated the cauliflower in it, and it is mixed completely.
I suggest giving this to a kid as a job because I always find it fun when cooking can be a family thing. I love when my husband comes in to help me with things. Simply because it is quality time spent, not in front of an electronic device, or out somewhere with distractions. It is time we get to spend creating something together that is amazing.
Plus our conversations while cooking. That is our best quality time and memories. I always encourage couples and families to cook together. Who knows, you could be sparking a love of cooking in a kid, and a future career. Or, at the very least, just great memories.
Have you tried parmesan roasted cauliflower? Let me know about it in the comments! Check out my other side dish recipes!
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