Crispy Parmesan Roasted Cauliflower – Easy Oven-Baked Side Dish

This crispy Parmesan roasted cauliflower is one of my favorite side dishes to make when I want something savory, golden, and deliciously simple. With just a handful of ingredients and minimal prep, this roasted veggie turns out perfectly tender on the inside and crispy on the outside—thanks to a generous coating of grated Parmesan.

Why You’ll Love This Recipe

I love this recipe because it takes plain cauliflower and transforms it into something totally crave-worthy. The oven does all the work, caramelizing the edges and melting the cheese into a crispy crust. It’s naturally low-carb, gluten-free, and easy to pair with just about any main dish. Plus, it makes a great snack or appetizer on its own.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cauliflower, cut into florets
• Olive oil
• Garlic powder
• Paprika (optional, for extra flavor)
• Salt and black pepper
• Grated Parmesan cheese
• Fresh parsley (optional, for garnish)

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I toss the cauliflower florets in olive oil, garlic powder, paprika, salt, and pepper until well coated.

3. I spread the cauliflower out on the baking sheet in a single layer.

4. I sprinkle the grated Parmesan evenly over the top of the cauliflower.

5. I roast for 25–30 minutes, flipping halfway through, until the edges are crispy and the cheese is golden.

6. I garnish with fresh parsley before serving, if I have it on hand.

Servings and timing

This recipe makes about 4 servings and takes around 10 minutes to prep and 25–30 minutes to roast, for a total time of roughly 35–40 minutes.

Variations

• I sometimes add a pinch of crushed red pepper flakes for a spicy kick.

• For extra flavor, I mix in a bit of lemon zest before roasting.

• I use shredded cheese blends like mozzarella or asiago when I want a different cheesy twist.

• Topping it with a drizzle of balsamic glaze after roasting gives it a sweet-savory finish.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to bring back the crispiness—just 5–8 minutes at 375°F. I avoid microwaving if I want to keep that roasted texture.

FAQs

Can I use frozen cauliflower?

Yes, but I make sure to thaw and pat it dry thoroughly to prevent sogginess. Fresh works best for crispiness.

What’s the best Parmesan to use?

I like using finely grated Parmesan, not the pre-shredded kind. It melts and crisps better on the cauliflower.

Can I make this dairy-free?

Yes, I swap the Parmesan for a dairy-free cheese alternative or simply leave it out and add extra seasoning.

Is this recipe keto-friendly?

Absolutely. It’s low in carbs, high in flavor, and fits perfectly into a keto or low-carb lifestyle.

Can I make this in the air fryer?

Definitely. I air fry at 400°F for about 15–20 minutes, shaking the basket halfway through for even cooking.

Conclusion

This Parmesan roasted cauliflower is everything I want in a quick, flavorful side—crispy, cheesy, and loaded with savory goodness. It’s simple enough for everyday meals but impressive enough for guests. Whether I serve it with dinner or snack on it straight from the pan, it’s always a hit.

Crispy Parmesan Roasted Cauliflower – Easy Oven-Baked Side Dish

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Yield: 4 servings
• Category: Side Dish, Appetizer, Keto
• Method: Oven-Baked or Air Fryer
• Cuisine: American
• Diet: Low Calorie

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Description

This Crispy Parmesan Roasted Cauliflower is an easy, oven-baked side dish that’s golden, cheesy, and bursting with flavor. With just a handful of ingredients, this low-carb, gluten-free veggie dish turns cauliflower into a crispy, crave-worthy addition to any meal—or a snack on its own!

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Ingredients

• 1 medium head cauliflower, cut into florets
• 2–3 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika (optional)
• Salt and black pepper, to taste
• 1/2 cup finely grated Parmesan cheese
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, garlic powder, paprika (if using), salt, and pepper until evenly coated.
3. Spread cauliflower on the baking sheet in a single layer.
4. Sprinkle Parmesan evenly over the top.
5. Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and edges are crispy.
6. Garnish with chopped parsley if desired. Serve warm.

 

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Notes

• Add red pepper flakes for heat or lemon zest for brightness.
• Try shredded asiago or mozzarella for a different cheesy twist.
• Drizzle with balsamic glaze after baking for a sweet-savory finish.
• Use an air fryer at 400°F for 15–20 minutes for a faster option.
• Finely grated Parmesan melts and crisps better than pre-shredded.