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A pan of parmesan roasted cauliflower.
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5 from 2 votes

Parmesan Roasted Cauliflower

Say goodbye to boring sides and hello to Parmesan Roasted Cauliflower! With its crispy, cheesy coating, this dish turns a simple veggie into a flavor-packed superstar that can go with any meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: vegetables
Servings: 8 servings
Calories: 97kcal

Ingredients
 

  • 1 large head of cauliflower
  • Olive Oil Spray or 2-3 tablespoons olive oil
  • 2 tablespoons salted butter melted
  • ½ cup panko breadcrumbs
  • ½ teaspoon garlic salt
  • ½ cup parmesan, finely grated
  • Cayenne pepper optional

Instructions

  • Preheat oven to 400°F. Line a large baking sheet with aluminum foil. 
  • Trim the cauliflower from its leaves and slice into large slices from the top to the core, about a ½” thick. It should yield about 8-10 slices.
  • Lay on the prepared sheet pan and spray both sides of the cauliflower slices with the olive oil spray. 
  • For the crust, in a small bowl, whisk together melted butter, panko, garlic salt and parmesan cheese. Evenly distribute the crust on the top of the cauliflower slices. Optional, sprinkle with cayenne pepper. 
  • Bake for 25-30 minutes or until the crust is golden brown.

Video

Notes

Pro Tips and Substitutions

  • Make It Extra Cheesy: Add more Parmesan cheese on top halfway through baking for an even cheesier finish.
  • Even Crispness: Ensure the cauliflower is in a single layer on the baking sheet for even roasting and crispness.
  • Extra Flavor: Sprinkle with fresh herbs like parsley or basil for added flavor and color. Instead of garlic salt, you can use salt and garlic powder or fresh garlic cloves minced.
  • Gluten-Free Option: Swap panko bread crumbs for gluten-free bread crumbs or crushed gluten-free crackers.
  • Cheese Alternatives: Use other hard cheeses such as Pecorino Romano or Asiago for a different flavor profile. You could also use a creamy cheese like shredded mozzarella cheese.
  • Add Veggies: Feel free to toss in other vegetables like broccoli or Brussels sprouts for variety. Just make sure the veggies are in a single layer.

Storage

Store any leftover cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results, as microwaving may make the cauliflower soggy. Freezing is not ideal for this recipe.

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 227mg | Potassium: 322mg | Fiber: 2g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 51mg | Calcium: 31mg | Iron: 1mg
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