Crispy Parmesan Roasted Cauliflower Recipe

Ash Tyrrell

Crispy Parmesan Roasted Cauliflower Recipe

I have to tell you, the first time I made Crispy Parmesan Roasted Cauliflower, I was hooked instantly. The outside gets perfectly golden and crunchy while the inside stays tender and flavorful.

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Prep Time 10

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

1 medium head of cauliflower cut into bite-sized florets – Fresh cauliflower works best; frozen can become soggy.
3 tablespoons olive oil – Helps the florets crisp up beautifully in the oven.
½ teaspoon garlic powder – Adds subtle depth without overpowering the cauliflower.
½ teaspoon smoked paprika – Gives a smoky slightly sweet flavor that enhances the parmesan.
Salt and black pepper to taste – Season well to balance the richness of the cheese.
½ cup freshly grated parmesan cheese – Grating fresh parmesan makes a huge difference; it melts better and tastes more vibrant.
Optional: 2 tablespoons chopped fresh parsley – Adds a pop of color and freshness when serving.

Method

First, I preheat my oven to 425°F (220°C). While it’s heating, I line a baking sheet with parchment paper and prepare the cauliflower by cutting it into bite-sized florets. This ensures even roasting.
Next, I toss the cauliflower florets in a mixing bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. I make sure each piece is evenly coated for the best flavor.
Once the cauliflower is seasoned, I sprinkle the freshly grated parmesan over the florets. It sticks nicely thanks to the olive oil, creating a golden, crispy crust in the oven.
I spread the cauliflower evenly on the baking sheet and roast it in the preheated oven for about 25 minutes, tossing halfway through. The florets should be tender inside and golden brown outside.
Finally, I finish with a sprinkle of fresh parsley for color and freshness. Then it’s ready to serve hot, straight from the oven.

Notes

I always use fresh parmesan; pre-grated cheese doesn’t crisp as well.
I make sure the florets are dry before tossing them in oil to avoid sogginess.
I spread the cauliflower in a single layer on the baking sheet for maximum crispiness.
I taste and adjust seasoning after roasting for an extra flavor boost.