Parmesan-Roasted Cauliflower
4.8
(155)
![A platter of parmesan roasted cauliflower with caramelized onions and thyme.](https://cdn.statically.io/img/assets.epicurious.com/photos/630386e25bda14734e4502ab/1:1/w_2560%2Cc_limit/Roasted_Cauliflower_RECIPE_081722_38654.jpg)
Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win. Truly, there’s something for everyone in this roasted cauliflower recipe: Kids love crispy, cheesy cauliflower—and parents love that kids love it. Meal preppers like that it reheats well. Cauliflower fans will appreciate the ease of prep, and brassica haters will be won over by this roasted cauliflower recipe’s flavor boosters—hello, onion, garlic, black pepper, and thyme. It’s a side dish with natural charisma.
With this roasted cauliflower, as with life, timing is everything: Cook the cauliflower florets in a single layer on a baking sheet until they’re almost completely done before adding the cheese, which will ensure they’re evenly cooked and perfectly tender on the inside. The Parmesan cheese adds flavor, of course, but it also helps the exterior get crispy and caramelized in the last few minutes of cooking time.
Feel free to use the finest head of cauliflower from the farmers market, but this cauliflower recipe is equally delicious with a bag of precut cauliflower florets. Freshly grated Parmesan generally has more flavor, but store-bought grated parm is just as effective. Roasted vegetables can be prepped in advance; either prepare all the elements ahead and roast on a sheet pan when you’re ready to eat, or cook a big batch and reheat whenever you need an easy side dish or a hearty addition to your next salad or grain bowl.
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
Preparation
Preheat oven to 425°. Toss 1 medium head of cauliflower, cut into florets, 1 medium onion, sliced, 4 garlic cloves, unpeeled, 4 sprigs thyme, and 3 Tbsp. extra-virgin olive oil on a large rimmed baking sheet; season with kosher salt and freshly ground pepper. Roast, tossing occasionally, until cauliflower is nearly tender, 35–40 minutes. Scatter ½ cup finely grated Parmesan over and toss to combine. Roast until cauliflower is tender, 10–12 minutes.
Leave a Review
Reviews (155)
Back to TopEasy and delicious
Anonymous
Bethesda MD
5/9/2023
Just made this for dinner tonight. Very easy to put together, and tastes great! I will definitely be making this again.
Morgan
Boca Raton
10/15/2022
WOW! We loved the recipe for the roasted cauliflower! Easy to put together and even easier to eat and enjoy! I baked ours on a new Silicone-coated pan and the clean-up was also amazing> My husband has decided he likes cauliflower better than broccoli! I sliced the head into steaks and it cooked more quickly.
Anonymous
Ft. Collins, Colorado
1/28/2022
Was looking for a cold weather cauliflower dish. Good flavor and I will make it again.
Anonymous
Wynnewood, PA
12/9/2021
Love this recipe having made this a number of times. I found I prefer thinly sliced shallots to onions but both are delicious. My suggestion is if you like roasted vegetables double the recipe. It’s that good.
Skychi
Northern Illinois
10/25/2021
Pretty simple but wonderful, easy and fast to make.
Tavo A
Guadalajara, Mexico
9/29/2021
This is great!!! Very tasty and easy to make!
SylRog
Opelika, AL
3/1/2021