Parmesan Roast Cauliflower
Cauliflower can be a bit bland sometimes, but this parmesan roasted cauliflower changes that! It's quick to make, yummy to eat and best of all my kids like it!
Why This Recipe Works
- It's easy, way easier than making cauliflower cheese
- It's tasty, no bland cauliflower here
- It's a great easy side dish for so many meals
Ingredients you will need
This recipe uses onion powder, garlic powder and a little paprika along with a good dose of parmesan cheese and olive oil to flavour the roasted cauliflower.
Powdered Parmesan Cheese
For this recipe I tend to use. powdered parmesan cheese rather than a block, I just find the powder coats the cauliflower more evenly and subsequently roasts better.
A lot of the pre-grated cheeses contain cellulose and other additives (to help keep the strands of grated cheese separated). That doesn't seem to be the case with powdered parmesan. The 2 brands available in my supermarket are 100% parmesan cheese with no other ingredients, But it could be worth checking the label on the brand you buy.
How to Make Parmesan Roasted Cauliflower
- In a bowl combine the parmesan, paprika, onion powder, and garlic powder (photo 1-2).
- Slice the head of cauliflower into even-sized florets approximately 1cm thick. (it doesn't have to be absolutely perfect)
- Drizzle the cauliflower florets with olive oil. Add the flavourings, tossing the cauliflower until they are well covered in oil and flavours. (photo 3).
- Spread out on a baking tray (photo 4).
- Bake in a moderate oven 160 degrees Celsius (320 F) for 30 mins (the cauliflower should be tener at this point. If you like your roast cauliflower crispy then upp the oven temperature to 200 degrees celsius and bake for another 5 minutes.
- Taste the roast cauliflower, season with salt and pepper if desired.
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Top Tips
Here is how you can make this parmesan roasted cauliflower perfectly every time!
- Start by cooking the cauliflower at a moderate heat, I find if you are tempted to roast cauliflower at a high heat you will find the florets may burn while the stalks are not cooked enough.
- Increase the temperature for the last 5 minutes so that you get some great caramelsation happening.
- Be liberal with the olive oil
- To make it extra delicious and a little more decadent sprinkle the cooked cauliflower with a little extra parmesan before serving.
FAQs
If cut into small florets approximately 1cm thick cauliflower will take 30 minutes to cook in a moderate oven (160 degrees celsius 320 F)
I am an absolutely huge fan of cauliflower, I think it's a bit of an underrated veggie, aside from roasting cauliflower I also love serving it as a cauliflower fritter, in a cauliflower egg muffin, and adding it to the cheese sauce in my healthy mac and cheese.
If your family love this recipe then try my carrot fries as well
Parmesan Roast Cauliflower
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Ingredients
- ½ head cauliflower approx. 500g
- 3 tablespoon parmesan cheese 30g
- 3 tablespoon olive oil
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ tsp paprika
Instructions
- In a bowl combine the parmesan, paprika, onion powder, and garlic powder.
- Slice the cauliflower into even-sized florets approximately 1cm thick (It doesn't have to be absolutely perfect).
- Toss the cauliflower in the oil and flavourings. Spread the oiled florets out on a baking tray.
- Bake in a moderate oven 160 degrees Celsius (320 F) for 30 mins (the cauliflower should be tender at this point. If you like your roast cauliflower crispy then up the oven temperature to 200 degrees celsius and bake for another 5 minutes.
- Taste the roast cauliflower, season with salt and pepper if desired.
Notes
- If you want the cauliflower to be even more flavourful sprinkle a little extra parmesan on top of the cooked cauliflower before serving.
- Try not to be tempted to roast the cauliflower hot and fast, it does much better in a moderate oven for a little longer.
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