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
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I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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I toss the cauliflower florets in olive oil, garlic powder, paprika, salt, and pepper until well coated.
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I spread the cauliflower out on the baking sheet in a single layer.
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I sprinkle the grated Parmesan evenly over the top of the cauliflower.
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I roast for 25–30 minutes, flipping halfway through, until the edges are crispy and the cheese is golden.
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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
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I sometimes add a pinch of crushed red pepper flakes for a spicy kick.
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For extra flavor, I mix in a bit of lemon zest before roasting.
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I use shredded cheese blends like mozzarella or asiago when I want a different cheesy twist.
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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.
Print
Crispy Parmesan Roasted Cauliflower – Easy Oven-Baked Side Dish
- 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
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!
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)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, garlic powder, paprika (if using), salt, and pepper until evenly coated.
- Spread cauliflower on the baking sheet in a single layer.
- Sprinkle Parmesan evenly over the top.
- Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and edges are crispy.
- Garnish with chopped parsley if desired. Serve warm.
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.
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