This roasted parmesan crusted cauliflower recipe is my take on the viral parmesan crusted potatoes. My kids devoured these! I prefer cauliflower than potatoes because it’s a much healthier option. And well, it turned out even better than I expected!
This easy cauliflower recipe only requires a few ingredients and is ready in under an hour, making it a great side dish during weeknights. The parmesan cheese adds the perfect crunch to the outside, which makes these cauliflower bites so tasty and irresistible. It’s also a great way to get your kids to eat their vegetables without the nasty looks.
Try it as a main dish or as a side with your favorite chicken, steak, or fish dishes. This delicious recipe is gluten-free as there is no breading! It’s 100% keto and low carb as well, truly a win-win situation.
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Ingredients
Cauliflower florets
Parmigiano Reggiano cheese (parmesan)
Extra virgin olive oil
Flat leaf parsley
Garlic powder
Black pepper
Salt
See recipe card for quantities.
How to make Parmesan Crusted Cauliflower
Combine and spread all the ingredients except the cauliflower on a 9×13 baking dish.
Place the cauliflower florets, flat side down and bake.
- Preheat oven to 350 degrees.
- Cut the cauliflower into bite-size florets. Make sure every piece has a flat area for the parmesan crust to adhere to.
- Brush the olive oil in the bottom of a large 9 x 13 baking dish.
- Add the spices, half of the minced parsley and Parmigiano Reggiano cheese.
- Mix well and spread it out evenly on the baking dish.
- Place the cauliflower flat side down.
- Bake at 350 degrees for 35 minutes or until the parmesan cheese is melted and brown and develops a nice bottom crust.
- Serve warm and enjoy.
Substitutions
Here are some ways to change this recipe up if you happen to not have an ingredient on hand.
- Cauliflower: Feel free to use broccoli florets or brussels sprouts. Other options are carrot chunks, sweet potato cubes, butternut squash cubes, eggplant chunks, and zucchini chunks.
- Parmigiano Reggiano Cheese: Pecorino Romano cheese has a very similar flavor to parmesan. You can also use Asiago, Grana Padano, Aged cheddar, Gruyere, or Manchego cheeses. You can even add mozzarella cheese for a more creamy and gooey final result.
- Extra virgin olive oil: Any neutral flavored oil will also work like avocado oil, coconut oil, canola oil, sunflower oil, grapeseed oil, and walnut oil
- Flat leaf parsley: If you don’t have any flat leaf, you can also use minced curly parsley. Cilantro, Italian seasoning, basil, chives, rosemary, and thyme also work.
- Garlic powder: Freshly minced garlic is also great. But you can also use garlic paste or garlic flakes.
Variations
If you want to switch up the flavors and add some variety to your Parmesan Crusted Cauliflower, here are a few variations you can try:
- Spicy Parmesan Crusted Cauliflower: Add some heat to the recipe by tossing the fresh cauliflower with a teaspoon of smoked paprika and a pinch of cayenne pepper before baking. You can also put in some red pepper flakes. This will give the dish a smoky, spicy flavor that pairs well with the nuttiness of the parmesan.
- Lemon Parmesan Crusted Cauliflower: Brighten up the dish by adding some freshly squeezed lemon juice and lemon zest to the olive oil mixture. Toss the cauliflower with the lemony oil and sprinkle with the parmesan mixture before baking. The lemon will add a tangy flavor that complements the nuttiness of the cheese.
- Herb Parmesan Crusted Cauliflower: Switch up the parsley in the recipe with your favorite fresh herbs. Try using basil, thyme, or rosemary for a fragrant and flavorful twist.
- Vegan Parmesan Crusted Cauliflower: Replace the Parmesan cheese with nutritional yeast to make this recipe vegan. Nutritional yeast has a nutty, cheesy flavor that is similar to parmesan, but it’s vegan-friendly.
- Cheesy Broccoli and Cauliflower Bake: For veggie lovers, combine broccoli and cauliflower florets in a baking dish and toss with the Parmesan cheese mixture. Bake until the cheese is melted and the veggies are tender. This is a great way to use up any leftover broccoli or cauliflower in your fridge.
Equipment
- 9×13 baking dish
- Cheese grater
- Optional – Food Processor to grate the cheese
- Knife
- Cutting board
Storage
To store: Let it cool to room temperature and transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
To reheat: Preheat your oven to 350°F (180°C). Place the cauliflower on a baking tray and bake for 10-15 minutes, or until heated through and the cheese is melted and crispy again. You can also reheat the cauliflower in the microwave by placing it in a microwave-safe dish and heating it on high for 1-2 minutes, or until heated through.
It’s important to note that reheating the cauliflower may cause the crust to become slightly softer and less crispy, but it will still taste delicious. If you want to restore some of the crunchiness, you can place the cauliflower under the broiler for the last minute of cooking, but be sure to watch it carefully to avoid burning.
Top Tips for Success
Here are three top tips for making the perfect Parmesan Crusted Cauliflower:
- Make sure every piece of cauliflower has a flat side: The key to getting a nice, crispy crust on the cauliflower is making sure that every piece has a flat area for the Parmesan mixture to adhere to. If a piece of cauliflower is too round or uneven, it won’t stick to the cheese and may not get crispy.
- Use freshly grated Parmesan cheese: For the best results, use freshly grated Parmesan cheese rather than pre-shredded or powdered Parmesan. Freshly grated cheese has a nuttier flavor and will melt and brown more evenly.
- Don’t overcrowd the baking dish: To ensure that the cauliflower gets crispy and golden brown, make sure not to overcrowd the baking dish. If the cauliflower is too tightly packed, it will steam instead of roast, and the crust may not get as crispy. Use a large baking dish or two smaller ones to give the cauliflower room to breathe and crisp up.
FAQ
Roasted cauliflower can become mushy due to overcrowding the pan, using too much oil, not preheating the oven, not roasting long enough, too long cooking time, or using frozen cauliflower.
Yes, you should rinse cauliflower before cooking to remove any dirt or debris that may be on the surface.
Yes, cauliflower does soften when cooked. When exposed to high heat, the cauliflower becomes tender, making it easier to chew and digest. In case of baking or roasting, you will end up with a crispy cauliflower that’s soft on the inside.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Parmesan Crusted Cauliflower:
Roasted Parmesan Crusted Cauliflower Recipe
This is my take on the viral parmesan crusted potatoes. The cauliflower is perfectly tender inside and has a slightly crisp outside and the parmesan crust takes the flavor to the next level.
- Total Time: 40 minutes
- Yield: feeds 2-4 people
Ingredients
3 cups of cauliflower florets
1 cup of grated Parmigiano Reggiano cheese (parmesan)
3 tablespoon of extra virgin olive oil
3 tablespoon of flat leaf parsley, minced
1tsp of garlic powder
1 teaspoon pepper
pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Cut the cauliflower into bite-size florets. Make sure every piece has a flat area for the parmesan crust to adhere to.
- Brush the olive oil in the bottom of a large 9 x 13 baking dish.
- Add the spices, half of the minced parsley and Parmigiano Reggiano cheese.
- Mix well and spread it out evenly on the baking dish.
- Place the cauliflower flat side down.
- Bake 350 degrees for 35 minutes or until the parmesan cheese is melted and brown and a nice bottom crust develops.
- Serve warm and enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: sides
- Method: roasting
Keywords: parmesan crusted cauliflower, parmesan crusted cauliflower recipe, roasted parmesan crusted cauliflower
Laurie
Added some paprika and it turned out so good!
Carmen
Thank you, Laurie