Sweet cauliflower tossed in olive oil, garlic, thyme, and Parmesan cheese, and roasted until tender and golden. A simple side with fantastic results!
Ah, roasted cauliflower. I’m in love with this stuff! It’s seriously like candy to me. Well, not quite. But close!
Sometimes I’ll throw this together and eat it for lunch – nothing else with it. Roasted (and grilled) vegetables are just the best.
This recipe for Roasted Cauliflower with Parmesan couldn’t be easier, too. You only need cauliflower, olive oil, garlic, thyme, Parmesan cheese, salt, and pepper. You could also sprinkle additional seasonings on your cauliflower, but I just love it simple. Roasting vegetables brings out the absolute best flavor – they really don’t need anything else.
Tips for Making The Best Roasted Cauliflower
- Cut the florets into medium-sized florets. Too small and they’ll burn.
- Make sure the florets are uniform in size. Making sure they’ll all the same size, allows them to cook the same.
- Place them onto the baking sheet in a single layer. Vegetables let off moisture as they cook and if they’re piled on top of one another they will steam and not roast.
- Roast at 425 degrees F. High heat is best!
- Toss halfway through cooking. This allows the florets to roast evenly and brown on all sides.
- Roast until the cauliflower is tender and slightly crisp. Don’t over-cook the florets or they’ll be mushy and fall apart. You want them to be al dente and nicely browned around the edges – the charred pieces are the most delish!
Apparently, cauliflower is “trending” in the food world right now. I guess that’s good, because it means you all want more of it. And since I love cooking with it, it’s a win-win!
Other Roasted Vegetables we love!
- The Best Roasted Broccoli
- Roasted Green Beans
- Roasted Eggplant and Cherry Tomatoes
- Rosted Parmesan Creamed Onions
Watch the video for Roasted Cauliflower
How To Make This Roasted Cauliflower Recipe
Parmesan Roasted Cauliflower
- 1 head cauliflower , cut into florets about 1 1/2 inches each
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic , peeled and smashed
- 4 sprigs fresh thyme
- salt and pepper to taste
- 1/3 cup grated Parmesan
- Preheat oven to 425 degrees F.
- Toss florets on a large rimmed baking sheet with the olive oil, garlic, and thyme until coated; season with salt and pepper.
- Roast for 20 minutes, tossing once until almost tender. Sprinkle with the Parmesan and toss to combine; roast for an additional 15 minutes, tossing once more, until tender and golden.
- Serve immediately.