Short Description

Tender cauliflower florets roasted to golden perfection with a crispy Parmesan coating, finished with fresh parsley for a flavorful and healthy side dish.

Why You’ll Love This Recipe

A simple yet flavorful vegetable side dish ready in under 40 minutes.
Crispy on the outside, tender on the inside, with a cheesy, savory coating.
Works beautifully alongside meats, pasta, or as a snack on its own.
Minimal ingredients and effort for maximum taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 large head of cauliflower, cut into florets
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving

directions

Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
In a large bowl, combine cauliflower florets with olive oil, Parmesan, garlic powder, smoked paprika, salt, and pepper. Toss until the florets are evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet to ensure even roasting.
Roast for 25–30 minutes, turning halfway through, until the cauliflower is golden brown and crispy on the edges.
Transfer to a serving dish, sprinkle with chopped parsley, and serve with lemon wedges for added brightness.

Servings and timing

Servings: About 4
Timing:
- Preparation: 10 minutes
- Cooking: 25–30 minutes
- Total: 35–40 minutes

Variations

Spicy version: Add a pinch of cayenne pepper or chili flakes for heat.
Herb lovers: Toss in fresh rosemary or thyme before roasting.
Vegan-friendly: Use nutritional yeast instead of Parmesan for a dairy-free cheesy flavor.
Different cheese: Swap Parmesan for pecorino Romano for a sharper bite.
Extra crunch: Add a small amount of seasoned breadcrumbs to the Parmesan coating.

storage/reheating

To store: Cool completely, then refrigerate in an airtight container for up to 3 days.
To reheat: Roast in a preheated oven at 375 °F (190 °C) for 8–10 minutes to restore crispiness.
Freezing: Not recommended, as cauliflower loses texture and becomes soggy once thawed.

FAQs

1. Can I use frozen cauliflower for this recipe?

Yes, but thaw and pat dry thoroughly before roasting to prevent sogginess.

2. How do I make the cauliflower extra crispy?

Ensure florets are dry before coating and avoid overcrowding the baking sheet.

3. Can I prepare this in an air fryer?

Yes—cook at 400 °F (200 °C) for 15–18 minutes, shaking halfway through.

4. Is fresh Parmesan better than pre-grated?

Freshly grated Parmesan melts and adheres better, resulting in superior flavor and texture.

5. Can I use cauliflower steaks instead of florets?

Yes—adjust roasting time slightly, adding a few more minutes as needed.

6. What can I serve with this dish?

It pairs well with grilled meats, baked chicken, or pasta dishes.

7. Can I add other vegetables?

Absolutely—broccoli, Brussels sprouts, or carrots roast well with the same seasoning mix.

8. Does smoked paprika make a big difference?

Yes—it adds depth and a subtle smokiness, enhancing the overall flavor.

9. How do I avoid burning the Parmesan?

Turn the cauliflower halfway through roasting and watch closely in the last few minutes.

10. Can I make it ahead of time?

It’s best served fresh, but you can prep the cauliflower and seasoning mix in advance, then roast just before serving.

Conclusion

Crispy Parmesan Roasted Cauliflower transforms a humble vegetable into an irresistible, flavorful side dish. With its golden crust, tender bite, and bright herb finish, it is as versatile as it is delicious—ideal for both casual weeknight meals and special occasions.