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roasted cauliflower on a sheet pan
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5 from 7 votes

Parmesan Roasted Cauliflower

Something wonderful happens to the humble cauliflower when it is roasted. It turns nutty, golden, and slightly sweet. Top it with parmesan cheese and you’ll have your new favorite, easy side dish!
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Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Keyword: easy roasted vegetables, easy side dish, easy vegetable side, gluten free
Servings: 4
Calories: 127kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Mixing Bowl
  • Half Sheet Pan


  • 1 pound Cauliflower Florets
  • 2 Tablespoons Olive Oil
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Kosher Salt
  • cup grated Parmesan Cheese


  • Preheat the oven to 425°F / 220°C.
  • Toss cauliflower florets with olive oil, garlic powder, and salt. Spread out on a large sheet pan (be sure there is plenty of space between the florets so they will brown).
  • Roast cauliflower, without turning, until nearly tender, 15 minutes.
  • Remove cauliflower from the oven and use a flat spatula to gently flip the cauliflower. Sprinkle parmesan cheese over top.
  • Return cauliflower to the oven and bake until cheese is melted and golden and cauliflower is tender, 5 to 10 minutes more (cook time will vary slightly depending on the size of the florets).


Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.


Calories: 127kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 452mg | Potassium: 354mg | Fiber: 2g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 55mg | Calcium: 118mg | Iron: 1mg