This is the only Roasted Cauliflower recipe you will ever need! This Parmesan Crusted Cauliflower is roasted in a garlic butter and parmesan mixture that becomes ultra crispy and completely addictive!
Prepare to witness cauliflower’s ultimate transformation – from a mild-mannered veggie to a crispy, salty delight! In this decadent creation, fresh cauliflower florets are lovingly coated in a delectable mixture of garlic-infused butter and Parmesan cheese. As these golden gems roast to perfection, a crispy crust forms, yielding cauliflower that is irresistibly crunchy on the outside while perfectly tender on the inside.
As always, this is a quick overview of the ingredients needed to make the perfect parmesan crusted cauliflower. For the complete, printable recipe simply scroll to the recipe card below.
- Cauliflower: look for a medium to large head of cauliflower for this recipe. If you can only find small heads grab two.
- Butter: I use salted butter but unsalted will also work. Do not sub the butter for an oil like olive oil or avocado oil, it won’t work as well in this recipe.
- Parmesan Cheese: I use freshly grated Parmigiano Reggiano, but any variety will do.
- Herbs and Spices: freshly minced garlic, garlic powder, salt, black pepper, and parsley. I also suggest red pepper flakes as an optional ingredient if you enjoy a little spice.
How to Make Perfect Roasted Cauliflower
In addition to the ingredients listed above you will need a cutting board, knife and a baking dish. I’ve documented the entire process so you can easily follow these step by step photos and make the best roasted cauliflower!
Cut the Cauliflower
For the best results we want cauliflower that has a flat side that lays perfectly in the garlic butter so it gets as crispy as possible. To cut the cauliflower remove the leaves from the base of the cauliflower and trim the stem so it is even with the base of the vegetable. Then, carefully use a very sharp knife to cut the cauliflower into thick slabs of 1 1/2 to 1-inch-thick. This method gives you flat sided cauliflower instead of cauliflower florets that are rounded and will not get as crispy.
Make the Garlic Butter
Next, combine the melted butter, garlic, and spices. If using the red pepper go ahead and add it to this mixture. To make things easier I just add the ingredients straight into the baking dish and pop it in the oven a few minutes while the oven is preheating. Once the butter is melted toss with the spices to combine. Reserve 1 tablespoon of the mixture for later.
Add Parmesan and Cauliflower
Next, it’s time to add our star ingredient, the parmesan! You want the parmesan to be in nice small pieces instead of long strands. So opt for a grated parmesan, versus shredded. This helps to give you the best crispy crust. Sprinkle the cheese right over the garlic butter in the pan and then place the cauliflower flat side down in a single layer on the mixture. Now drizzle or brush the remaining tablespoon of garlic butter over the top of the cauliflower.
Pop the cauliflower in the oven and bake at 400 degree F. for about 25 minutes. The cook time will vary based on how thickly you sliced the cauliflower. However, the cauliflower is ready when a crispy, golden brown cauliflower crust has formed on the bottom and the cauliflower is fork tender.
Cauliflower is an incredibly versatile vegetable, it can become anything from risotto to tacos. It also pairs well with basically everything. Serve it along side your favorite protein like salmon, pork chops or roast. Here are some of my favorite main dishes to serve with roasted cauliflower:
- Stuffed Pork Tenderloin: this dish is already made with a side of roasted Brussels sprouts, but add this dish to the mix and you’ve got an incredibly impressive meal everyone will love.
- Thick Cut Pork Chops: this is a simple, no fail recipe to make the perfect tender, juicy pork chops. It also cooks at the same temperature as this cauliflower so it is an easy one.
- Perfect Roast Chicken: did you know tomato paste is the secret to a juicy, savory roast chicken? Read all the details here.
- Jazz up a salad: adding crispy cauliflower and other roasted vegetables, such as carrots is an amazing way to liven up a simple salad.
Allow the roasted cauliflower to cool completely before storing leftovers. This helps prevent condensation, which can make the cauliflower soggy. Roasted cauliflower can be refrigerated in an airtight container for up to 3-4 days.
- Reheating: I suggest warming the cauliflower in the oven at 325 degrees F for 10 minutes or the air fryer at 325 degrees F for 4 minutes.
- Freezing: I do not recommend freezing this dish.
Tips for the Best Roasted Cauliflower
- Trim and Level the Cauliflower: Trim the leaves and excess stem from the cauliflower, making sure it can sit flat on the cutting board. This helps in obtaining even slices.
- Flat Slices: Make sure each piece of cauliflower has a flat side, this ensures it gets super crispy.
- Cut Uniform Slices: Use a sharp chef’s knife to cut uniform slices (steaks) from the center of the cauliflower. Aim for 1 to 1.5 inches in thickness for the best results. Even slices ensure even cooking.
- Season Generously: Make sure the garlic butter and parmesan cover the base of the dish well, so each piece is well seasoned.
- Avoid Overcrowding: if the pan is too crowded it will actually work to steam the cauliflower instead of roasting.
This method will also work with potatoes. Use small red potatoes cut in half to keep the cooking time to a minimum.
Yes, this recipe is low carb, keto-friendly, gluten and grain free. You can find the complete nutrition information including calories and carbs below the recipe card.
You can play around with other flavor combinations such as lemon juice, lemon zest and fresh parsley. For a more creative spin a dash of curry powder or a garnish of cilantro would be fun.
Asiago works nicely in this recipe.
Parmesan Crusted Cauliflower
- 1 large head cauliflower
- 3 tablespoons butter
- 4 garlic cloves
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon crushed red pepper flakes if desired
- 1/2 cup grated parmesan cheese
- Preheat the oven to 400 degrees F.
- Combine the melted butter, garlic and spices, stir well. Reserve 1 tablespoon of the mixture for later. Pour the remaining garlic butter mixture in an 2 quart baking dish or 11×7 baking dish. Tilt the pan back and forth so it coats the bottom of the pan.
- Sprinkle the parmesan over the garlic butter, making sure to completely coat the bottom of the dish.
- Add the cauliflower, flat side down on top the parmesan and garlic butter. Drizzle or brush the remaining tablespoon of the reserved garlic butter over the top of the cauliflower florets.
- Roast the cauliflower for 20-25 minutes. The cauliflower is done when it is fork tender and the bottom side is crispy and golden brown.
- Cooking time will vary based on how thickly you slice the cauliflower.
- Nutritional information reflects a yield of 4. A serving size is 1/4 of this recipe and contains 5.2 net carbs.