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Cauliflower and onion are tossed in olive oil and roasted to perfection before sprinkling a generous amount of parmesan cheese over top. This is one vegetable side dish you’ll be oohing and aahing over! 

Parmesan roasted cauliflower.

Vegetables really don’t get the credit they deserve as part of a well-prepared dinner. Everyone always raves over the roast and of course delicious dinner rolls, but you don’t hear a lot of oohing and aahing over the veggie side dish. People, it is time to appreciate your vegetables, especially ones as good as this dish.

We’ve decided that most cruciferous vegetables just need to be roasted. Brussel sprouts, broccoli, and cauliflower all just need some time in the oven with a bit of olive oil, salt, pepper, and don’t forget the parmesan cheese! Parmesan cheese is the icing on top of the cake when it comes to roasted veggies. Trust us, you’ll be raving about your veggies too once you’ve had this amazing roasted cauliflower!

  • Can I use frozen veggies for parmesan roasted cauliflower?

    Yes! No need to thaw, you can roast cauliflower starting from frozen without any issue. So stock up on your bulk freezer veggies and get ready to make this time and time again! The cauliflower will be softer, but still delicious. 

  • Can I substitute olive oil with a different fat?

    Olive oil really is the best for roasting, and we highly recommend you stick with it. The only other good option we’ve found is ghee and avocado oil. All of these can withstand the high heat necessary to roast.

  • Storage and Reheating Instructions:

    Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 400 degree oven on a baking sheet until warmed through: approximately 5-10 minutes.

If you like this recipe, you may be interested in these other delicious vegetable side dish recipes:

Close up view of a spatula holding up roasted cauliflower from a sheet pan.
Parmesan Roasted Cauliflower
Servings

4 servings

Close up view of a spatula holding up roasted cauliflower from a sheet pan.
Cauliflower and onion are tossed in olive oil and roasted to perfection before sprinkling a generous amount of parmesan cheese over top. This is one vegetable side dish you'll be oohing and aahing over! 
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
  • 2 pounds cauliflower florets
  • 1 sweet onion peeled, halved, and sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup parmesan cheese grated
Instructions
  • Preheat oven to 400 degrees.
  • Spread cauliflower and onion out in a single layer on a 4-sided baking sheet.
  • Drizzle with olive oil and season with salt and pepper.
  • Roast for 20 to 25 minutes in the preheated oven.
  • Remove from oven and sprinkle with Parmesan. Serve hot.
Notes

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 566mg | Potassium: 788mg | Fiber: 5g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 113mg | Calcium: 214mg | Iron: 1mg
Course: Vegetable
Cuisine: American
Keyword: Roasted Cauliflower
Parmesan Roasted Cauliflower
Servings

4 servings

Close up view of a spatula holding up roasted cauliflower from a sheet pan.
Cauliflower and onion are tossed in olive oil and roasted to perfection before sprinkling a generous amount of parmesan cheese over top. This is one vegetable side dish you'll be oohing and aahing over! 
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
  • 2 pounds cauliflower florets
  • 1 sweet onion peeled, halved, and sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup parmesan cheese grated
Instructions
  • Preheat oven to 400 degrees.
  • Spread cauliflower and onion out in a single layer on a 4-sided baking sheet.
  • Drizzle with olive oil and season with salt and pepper.
  • Roast for 20 to 25 minutes in the preheated oven.
  • Remove from oven and sprinkle with Parmesan. Serve hot.
Notes

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 566mg | Potassium: 788mg | Fiber: 5g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 113mg | Calcium: 214mg | Iron: 1mg
Course: Vegetable
Cuisine: American
Keyword: Roasted Cauliflower
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February 24, 2021 8:24 am

I love cauliflower and this looks delicious!

December 11, 2013 5:36 pm

This was not my favourite of yours. It's easy, simple, and relatively healthy… but I found that it had a bitter after taste. I would not make this again.

December 11, 2013 5:39 pm
Reply to  Wendy

Wendy, what kind of onion did you use? I didn't find a bitter after taste at all. Any bitterness would have come due to product, not the recipe. Bitter cauliflower means it was poorly grown.

December 11, 2013 5:43 pm
Reply to  Wendy

Oh, and if you are particularly sensitive to bitterness in cauliflower or broccoli, you can soak it in water for 30 minutes prior to using it in a recipe .That should reduce any bitterness.

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