Parmesan Roasted Cauliflower

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We do a LOT of quick / fun / easy dinner recipes here on What's Gaby Cooking but I also feel VERY strongly about a good side dish. If you already love my buffalo cauliflower, try this Parmesan Roasted Cauliflower!

Parmesan Roasted Cauliflower from (@whatsgabycookin)


There were many occasions back in my private chef days when people would be anti-veggies. I think that stems from not knowing how to cook them years ago and never growing to love them. Here's the deal - if you cook them right, you'll be hooked. Take my roasted potatoes for example - best potatoes ever. Brussels - obsessed. Adults love them, kids love them, everyone wins. Same goes for this Parmesan Roasted Cauliflower. It's roasted until the outside areas are caramelized and flavored with tons of onion, thyme, garlic, oil, salt and pepper. Simple but perfect. It's finished with a touch of Parmesan but you could easily leave that you if you're vegan or non-dairy.

Parmesan Roasted Cauliflower from (@whatsgabycookin)

Make it!! You won't be disappointed! Everything about it makes me happy - including peeling the individual cloves of garlic once they are roasted and slathering them on every piece of cauliflower. YES PLEASE!

ALSO - side note. If you make this on the regular like me, it's pretty freaking awesome when you dip the leftovers in hummus. Just saying.

Parmesan Roasted Cauliflower

Author: Gaby Dalkin
5 from 5 votes
This Parmesan Roasted Cauliflower is the perfect example of a quick, easy, and delicious side dish.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4 servings


  • 2 heads cauliflower cut into florets
  • 1 small onion sliced
  • 4 sprigs thyme
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan


  • Preheat oven to 425° F.
  • Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil and season with salt and pepper.
  • Roast for 30-40 minutes until golden brown around the edges, tossing occasionally.
  • 10 minutes before the cauliflower is done, sprinkle with Parmesan, toss to combine, and continue to roast until cauliflower is tender.


The Parmesan coating would also be great on broccoli.

Nutrition Information

Calories: 229kcal | Carbohydrates: 19g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 306mg | Potassium: 929mg | Fiber: 6g | Sugar: 7g | Vitamin A: 156IU | Vitamin C: 142mg | Calcium: 184mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    Garlic? Where does the garlic come into the recipe? I don’t see it here. And it sounds like its a pretty delicious part of this dish!!

  2. 5 stars
    I made this as a side for Christmas dinner with Brussels sprouts added in. Just upped the amount of oil and parm slightly since I was adding more veggies and kept everything else the same and OH MAMA it was so good. And so so easy! Definitely don’t skip the garlic - that was seriously the best part.

  3. I added 2 extra spices to cauliflower while baking and added extra Parmesan. It had a great flavor! This dish is good to take to a dinner and serve at room temperature. Was enjoyed by all!

  4. If I want to bring this for Thanksgiving, what the best way to reheat it? Should I add the Parmesan or wait until the day of?

    1. you can make it entirely ahead of time - and pop it into an oven for 15 minutes at 350 before serving to warm it back up

  5. This looks un-real good!!! I have been craving parmesan roasted cauliflower and this version looks absolutely delicious!! I am going to make your version this weekend! YUM!

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