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Bon Appétit

Parmesan-Roasted Cauliflower

3.8

(1206)

Image may contain Plant Food Vegetable and Cauliflower

The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe. Click this way for more of our favorite cauliflower recipes.

Recipe information

  • Yield

    4 Servings

Ingredients

1

head cauliflower, cut into florets

1

medium onion, sliced

4

sprigs thyme

4

garlic cloves, unpeeled

3

tablespoons olive oil

Kosher salt and freshly ground black pepper

½

cup grated Parmesan

Preparation

  1. Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Nutrition Per Serving

4 servings
1 serving contains: Calories (kcal) 220 Fat (g) 15 Saturated Fat (g) 4.5 Cholesterol (mg) 15 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 9 Sodium (mg) 410
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Reviews (1206)

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  • This has become a weekly staple in our home. My husband and I can eat a small head of cauliflower between us cooked this way! Often, we skip the Parmesan. It’s still great. Definitely a winner!

    • BCraine

    • Arlington, VA

    • 1/25/2024

  • First of all. I don't see how you show how to cut cauliflower. That is main key of your way to cook. I don't know how good will be if you don't even know how to cut in begin with it. Doesn't work for me.

    • Anonymous

    • Berkeley

    • 8/28/2023

  • I love this recipe! It is delicious and it reheats well in the oven if you have left overs.

    • lauralovespugs

    • Hyattsville, MD

    • 9/28/2022

  • Anyone try making this in an air fryer?

    • CG

    • Seattle, WA

    • 7/12/2022

  • I’ve made this several times now - and one large head of cauliflower with 2 large yellow onions and maybe 10 cloves of garlic (we love garlic!) with thyme from the garden is plenty for a dinner for my husband and me. We even have leftovers. It was great during covid lockdown - always looking for comforting foods that we could add to the menu. And our youngest son got to try it when he finally made it back from Brooklyn and he also loves it and makes it himself now in his home!

    • Pam

    • San Jose, CA

    • 7/9/2022

  • This recipe is amazing and I use dried thyme. It is really great in a frittatta with whatever extra cheese you have, the next day so make extra. Depending on your oven you may have to turn it up a bit to get it nice and brown.

    • Daniela

    • Nyack, NY

    • 9/13/2021

  • My mother made this as one part for Sunday family dinner. I didn’t try it. However I went into her fridge last night and yes I ate it cold. It was absolutely amazing. And low calorie. Love it. I asked her to teach me to make it and she sent me the recipe. Guess she was giving me a hint to make it myself lol.

    • Judimarie

    • Brooklyn

    • 3/2/2021