Garlic Parmesan Roasted Cauliflower

Tender caramelized roasted cauliflower florets with savory garlic and Parmesan are a simple yet healthy side dish.
Garlic Parmesan Roasted Cauliflower

Garlic Parmesan Roasted Cauliflower

By Sue Lau | Palatable Pastime

My recipe of the day is for roasted cauliflower- this time with garlic and Parmesan,  one of my favorite flavor combinations.

In recent  years I have really come to  love roasted veggies as my side dish,  especially when the weather cools  sufficiently to run the oven. I recall the days when eating cauliflower was either  plain with salt and pepper (blech!) or drowned in some sort of yellow sauce someone tried to convince me was cheese. And in those days, the cauliflower was either boiled or steamed. Steamed being the slightly better as it was a little less water-logged, but  it was still soggy.

I didn’t even want to eat Brussels Sprouts back then. Not only were they squishy, and  overcooked,  chock full of cooking water, those in particular really  would stink up the place. And cauliflower tends to be like that too if only less so, all of these belonging to that group of cruciferous vegetables.

But roasting really cuts down on the smell. And also, roasting starts to caramelize the vegetables, which adds a little sweetness and depth  of  flavor. You just can’t get that boiling the bejeezuss out them,  1960’s style.

Garlic Parmesan Roasted Cauliflower

Just look at  the bits of caramelized color on them in the   photo. It reminds me of when I cook old-fashioned pan  fried cottage potatoes- and the browned bits are what everyone wants the most.

And the garlic and cheese in this  mean you don’t need a sauce whatsoever. Which makes this side the perfect foil for serving with   an entree that does have a sauce or gravy, such as Salisbury steak, or roast chicken with pan sauce.

Since it has such a light  color similar to  other starches, I recommend serving this with another green vegetable,  which will also cut down on the carbs and make your supper that much more healthy. Something like a kale salad or spinach souffle would be the bomb. But even a garden-variety tossed salad will do.

Garlic Parmesan Roasted Cauliflower

Garlic Parmesan Roasted Cauliflower

  • Servings: 4-6
  • Difficulty: easy
  • Print

Garlic Parmesan Roasted Cauliflower

  • 1 head cauliflower, broken into florets
  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon paprika
  • 1/4 cup powdered Parmesan cheese


  1. Preheat oven to 400°F.
  2. Line a baking sheet with nonstick  foil.
  3. Place cauliflower in a mixing boil and drizzle with oil, then toss to coat evenly.
  4. Sprinkle with remaining  ingredients and toss again until evenly seasoned.
  5. Place cauliflower on the baking  sheet and roast for 20 minutes,  then give it a stir and continue to roast for 20-25 minutes more or until lightly browned and tender.

From the kitchen of

Garlic Parmesan Roasted Cauliflower

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Before you take off,  consider joining my recipe group on Facebook for  more recipes from blogger friends around the world!

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9 responses

  1. Thanks so much for linking this to First Monday Favorites. And I’m with you on the roasted Cauliflower. In fact, I did some this week. No yucky yellow sorta cheese sauce for this gal. There is just something more’ish when it comes to roasted veggies.

  2. Oh my gosh, our mothers did like to cook vegetables right to death didn’t they? I never realized I liked vegetables other than corn until I got married and started cooking them for myself.

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