Parmesan Roasted Cauliflower

5 from 7 votes

Parmesan Roasted Cauliflower with caramelized edges, thyme, onion, and lemon. A simple, flavorful veggie side dish perfect for easy dinners or holidays.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

2 heads cauliflower cut into florets
1 yellow onion thinly sliced
4 sprigs thyme
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmesan plus more as needed
lemon wedges for serving

Instructions

Preheat the oven to 425 degrees F.
On a large baking sheet, toss the cauliflower florets, sliced onion, thyme, and olive oil until everything is evenly coated. Season generously with salt and pepper.
Roast for 25 to 35 minutes, tossing once or twice, until the cauliflower is golden brown and caramelized. About 10 minutes before the cauliflower is done, sprinkle the Parmesan over the top, toss, and return to the oven to finish roasting.
Remove from the oven and squeeze fresh lemon juice over the top before serving

Notes

Cut the florets the same size. Even pieces roast at the same speed, giving you golden edges instead of some burnt bits and some undercooked chunks.
Dry the cauliflower really well. Moisture = steaming. Dry cauliflower = caramelized, crispy, flavorful cauliflower. Pat it down before seasoning.
Use plenty of olive oil. Cauliflower loves oil, it helps the florets brown and keeps them tender inside. Don’t be shy.
Season boldly. Salt brings out the sweetness, pepper adds bite, and garlic powder or paprika can take things over the top. Cauliflower can handle strong flavors.
Roast at high heat. Crank the oven to get maximum caramelization. This is what gives the cauliflower that toasty, nutty flavor.
Flip halfway for even browning. Give the florets time to color on one side, then toss so the other sides get golden too.
Add the parmesan at the right time. Toss the cauliflower with half the cheese before roasting so it melts and crisps, and sprinkle the rest on during the last few minutes so it stays punchy and flavorful.
Finish with lemon. A squeeze of lemon juice or a little zest brightens everything and keeps the dish from feeling heavy. It’s the secret to making roasted veg taste restaurant-level.
Serve hot. Parmesan roasted cauliflower tastes best straight off the sheet pan when the cheese is crispy and the florets are perfectly caramelized.

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