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Parmesan Roasted Cauliflower with crispy garlic bread crumbs is a quick and easy side dish with just 10 minutes of prep! Serve the vegetables alongside lasagna, chicken, pork or grilled steak. The roasted garlic Parmesan cauliflower recipe is sure to become a family favorite!
Roasted Cauliflower Parmesan Bread Crumbs
With a touch of garlic, toasty bread crumbs, a crispy exterior, and the natural sweetness that’s brought out as a result of the roasting process, this parmesan roasted cauliflower recipe is a winner that you will turn to again and again. After all, If I’m going to serve a vegetable side dish more than once or twice, it better be really easy.
Fortunately, this cauliflower recipe only requires a few minutes of hands-on time and a few ingredients that you probably already have in your kitchen. It’s healthy, it’s kid-approved, and it’s a great way to get you out of the microwaveable-frozen-vegetable rut. Garlicky, toasty, crunchy Parmesan bread crumbs make any veggie taste better, right?!
Ingredients for Parmesan Roasted Cauliflower
This is a quick overview of the ingredients that you’ll need for a pan of parmesan crusted roasted cauliflower. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Cauliflower: trimmed and separated into florets.
- Olive oil: adds flavor; helps the cauliflower and breadcrumbs turn brown and crispy in the oven.
- Italian style bread crumbs: just regular bread crumbs (not panko) with some added seasoning like onion powder, garlic and parsley for extra flavor.
- Parmesan cheese: I prefer freshly-grated Parmesan if available, but you can also use the pre-grated Parmesan cheese that comes in a can — whatever you like!
- Garlic powder, salt and pepper: for more flavor.
- Fresh parsley: an optional garnish that adds a touch of bright color and flavor.
How to Prepare Cauliflower to Eat
Before you roast the cauliflower, you’ll need to cut the raw head of cauliflower into bite-size florets. To do so, hold the vegetable by the stem in one hand and carefully use a knife to make downward cuts on the outer edges, separating the florets from the thick center stem, leaving about 1″ of the smaller stem intact. This part of the stem is edible, tender and delicious. Gradually work your way into the deeper parts of the crown.
Once you have the larger florets separated from the big stalk, some of the florets might need to be cut into smaller pieces. To do so, use a paring knife to carefully make a vertical slit in the small stem of a floret (do not actually cut through the top of the floret). Then pull the floret apart with your fingers along the cut line. Ta-da! Smaller pieces that are perfect for your salad — without a shredded mess of riced cauliflower on the cutting board.​​​​​​​
Do I have to wash cauliflower before roasting?
Yes, it’s always best to thoroughly rinse the cauliflower florets in a colander under cold water so that they’re nice and clean. Pat them dry on a dish towel, and then proceed with the recipe.
Can I roast frozen cauliflower?
Yes, you can — but the florets will not be quite as caramelized and crispy as the fresh cauliflower. If using frozen florets, preheat the baking sheet in the oven and carefully add the frozen vegetables to the hot pan before roasting.
How to Make Roasted Parmesan Cauliflower
This quick and easy side dish comes together in just minutes, making it ideal for busy weeknights. When you’re tired of the same old frozen peas or green salad, reach for a head of healthy cauliflower instead!
- Toss together cauliflower florets, olive oil, bread crumbs, Parmesan cheese and garlic powder.
- Season with salt and pepper to taste.
- Spread the cauliflower and bread crumbs in a single layer on a large, rimmed baking sheet.
- Roast in a 425° F oven for a total of about 20-30 minutes, stirring halfway through.
- Garnish with fresh parsley and serve immediately.
What to Serve with Garlic Parmesan Roasted Cauliflower
The roasted cauliflower and parmesan is a versatile side dish that pairs well with almost any dinner entrée. Here are a few options that you might enjoy:
- Baked Meatballs
- Rosemary Oven Roasted Chicken
- Homemade Lasagna
- Blue Willow Chicken Casserole with Ritz Crackers
- Baked Ziti with Sausage
- Easy Spaghetti Carbonara
- Pecan Crusted Chicken
- Grilled Steak
- Dutch Oven Pork Roast with Gravy
- Ravioli Lasagna with Ricotta and Spinach
- Roasted Chicken Breast
- Mini Bacon-Wrapped Meatloaf
- Chicken Parmesan Casserole
Storage
Leftover roasted cauliflower can be stored in the fridge for 2-3 days and enjoyed cold in salads or reheated as a side. I do not recommend freezing this particular dish, since the cauliflower and bread crumbs will not have the same crisp texture when thawed.
Recipe Variations
- While it’s not my preference, you can roast frozen cauliflower florets in lieu of fresh. The final texture will not be quite as caramelized and crispy, though. If you choose to start with frozen florets, preheat the baking sheet in the oven and carefully add the frozen vegetables to the hot pan before roasting.
- Swap out the cauliflower and use broccoli instead.
- Panko bread crumbs will work in a pinch; however, I find that the larger panko crumbs don’t adhere to the cauliflower as well as the finer bread crumbs.
- Squeeze lemon juice over the roasted cauliflower just before serving.
- Scale the recipe up or down to suit the size of your family. For instance, you can easily double the ingredients and roast the cauliflower on two separate baking sheets.
Tips for the Best Parmesan Roasted Cauliflower Recipe
- Why is my roasted cauliflower mushy? Make sure that you don’t overcrowd the pan. Roasting cauliflower florets too closely or in multiple layers will cause the vegetables to steam, cook unevenly, and have a mushy texture. Spread them out really well in a single layer so that they’re caramelized and crispy.
- Use fresh cauliflower (not frozen) for the best texture.
- Adjust the cooking time to suit your preference. We love crispy, charred roasted cauliflower, so I tend to leave the cauliflower in the oven longer. If your kids don’t want much char on the outside of the cauliflower, pull it out as soon as it’s tender and lightly browned (after about 20 minutes).
- Add extra seasonings such red pepper flakes (for heat) or garnish with additional herbs such as basil, thyme, oregano or chives.
More Vegetable Side Dish Recipes to Try
- Parmesan Roasted Yellow Squash
- Okra and Tomatoes
- Roasted Green Beans with Bacon, Garlic and Herbs
- Homemade Coleslaw
- Garlic Parmesan Zucchini Casserole
- Sauteed Asparagus with Lemon, Garlic and Herbs
Parmesan Roasted Cauliflower
Ingredients
- 1 small head cauliflower, trimmed and separated into florets
- 3 tablespoons olive oil
- ÂĽ cup Italian style bread crumbs
- ÂĽ cup grated Parmesan cheese
- ÂĽ teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 425° F. Grease a large, rimmed baking sheet or spritz with nonstick spray.
- In a large bowl, toss together cauliflower florets, olive oil, bread crumbs, Parmesan cheese and garlic powder. Season with salt and pepper to taste.
- Spread the cauliflower in a single layer on the prepared baking sheet.
- Roast for a total of about 20-30 minutes, stirring halfway through.
- Garnish with fresh parsley just before serving.
Notes
- Why is my roasted cauliflower mushy? Make sure that you don’t overcrowd the pan. Roasting cauliflower florets too closely or in multiple layers will cause the vegetables to steam, cook unevenly, and have a mushy texture. Spread them out really well in a single layer so that they’re caramelized and crispy.
- Use fresh cauliflower (not frozen) for the best texture.
- Adjust the cooking time to suit your preference. We love crispy, charred roasted cauliflower, so I tend to leave the cauliflower in the oven longer. If your kids don’t want much char on the outside of the cauliflower, pull it out as soon as it’s tender and lightly browned (after about 20 minutes).
- Add extra seasonings such red pepper flakes (for heat) or garnish with additional herbs such as basil, thyme, oregano or chives.
- While it’s not my preference, you can roast frozen cauliflower florets in lieu of fresh. The final texture will not be quite as caramelized and crisp, though. If you choose to start with frozen florets, preheat the baking sheet in the oven and carefully add the frozen vegetables to the hot pan before roasting.
- Swap out the cauliflower and use broccoli instead.
- Panko bread crumbs will work in a pinch; however, I find that the larger panko crumbs don’t adhere to the cauliflower as well as the finer bread crumbs.
- Squeeze lemon juice over the roasted cauliflower just before serving.
- Scale the recipe up or down to suit the size of your family. For instance, you can easily double the ingredients and roast the cauliflower on two separate baking sheets.
Mmm, Yum! I frequently pair cauliflower with lasagna, but this will bring it to a whole new level! Can’t wait to try this. Thank you Blair
Hope you love it, Kris! This is the dish that changed my boys’ mind about cauliflower! 🙂