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Roasting vegetables makes them SO good – and that goes for my Roasted Cauliflower Recipe too! I am really picky about my cauliflower so if I like this baked cauliflower recipe so will you! PLUS: It’s coated in parmesan and herbs for a delicious twist on my new favorite vegetable.
Baked Cauliflower Recipe
I don’t know who discovered roasting vegetables and made it mainstream but I want to hug them. I absolutely would choose any vegetable over fruit, but I still don’t love eating my veggies. A sure-fire way to get me to eat almost any vegetable is to roast it (or bake it).
Cauliflower, like Brussels sprouts, is kind of an acquired taste, I think. It’s a strong flavor that not everyone loves. I know I did NOT like it growing up at all. I always said I didn’t like it and avoided it like the plague until I tried it roasted. Then I became a cauliflower convert!
Of all the cauliflower recipes, roasted cauliflower is my favorite!
Cauliflower Seasoning
Vegetables taste better with tons of seasoning! Salt and pepper are fine but adding herbs and garlic and parmesan just make the meal more enjoyable. This recipe uses:
- Onion Powder
- Garlic Powder (not garlic salt)
- Salt
- Ground Black Pepper
- Parmesan: Grated parmesan, from the green canister.
I love adding parmesan cheese to veggies – it makes them so good. Just be sure to get the grated parmesan (i.e. from the green canister), not the shredded kind. I also often add a dash of smoked paprika and/or cumin.
Cutting and Preparing Cauliflower
The stem of a cauliflower is hard to work around. I like to cut the head in half and then cut off as much of the thick stem as possible before slicing the florets. Once the stem is dealt with, you cut or break the cauliflower into florets much like broccoli.
They sell cauliflower already sliced (or even riced!) in the prepared foods aisle. Those are perfectly fine to buy, just be sure to check the dates for the freshest produce. Once the florets are sliced, wash them well and then drain.
How to Make Baked Cauliflower
- Decide on your seasonings. Sprinkle the cauliflower with seasonings (or toss in a large bowl). I’ll usually drizzle it with extra virgin olive oil to make the seasonings stick.
- Line a cookie sheet or rimmed baking sheet with aluminum foil for easy clean up (optional) and spray it with nonstick cooking spray. Place the cauliflower in a single layer on the cookie sheet.
- Bake in a preheated 400°F oven, rotating the pan and stirring it once or twice, until the cauliflower is nice and golden. This will take 25-30 minutes, depending on the size of your cauliflower florets.
This parmesan roasted cauliflower recipe is picky eater approved!
Storage & Tips
- Store leftover cauliflower in the fridge in an airtight container. It’ll only last a day or so after it’s cooked.
- To reheat leftovers, I recommend heating it in the air fryer to crisp it up.
- You know cauliflower is done when it’s crisp tender when poked with a fork.
Parmesan Roasted Cauliflower Recipe
Ingredients
- 1 head cauliflower
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 400°F. Spray a rimmed cookie sheet with nonstick cooking spray. Tip: don’t use foil; you want the cauliflower to bake right on the cookie sheet.
- Prepare the cauliflower by cutting it from the stem and cutting into florets like you would broccoli.
- Toss the cut cauliflower with the olive oil, spices, and parmesan. Place it on the prepared cookie sheet.
- Bake for about 30 minutes, stirring once or twice during roasting, until they’re golden brown.
- This is great as a side dish.
Anyway cauliflower is prepared, I enjoy. This was good but I expected more of a crunchy consistency. The flavors were good. I would have liked it better with a dipping sauce.