Parmesan Roasted Cauliflower

You guys have had roasted cauliflower, haven’t you? I’m admittedly kinda out of the loop about what the kids are eating nowadays. But I have to imagine that roasted cauliflower is a thing. If not, it should be. It should be as big as kale chips and black bean brownies, because, holy cow, roasted cauliflower is incredible.

And I’m not just saying that because I’m the world’s biggest cauliflower fan (although, I totally am), even my cauliflower-hating husband thinks roasted cauliflower is amazing. After I was finished photographing these puppies, he scooped them into a bowl, took out a fork, and went to town. He is no longer cauliflower-hating. In fact, I think he has upgraded to a full-blown cauliflower lover.

Parmesan Roasted Cauliflower

I’ve been using a variation of this roasted cauliflower recipe for years—it really is pretty much impossible to mess up. In fact, it’s pretty much impossible to mess up roasting any kind of vegetable. Just as long as you give them enough space on the baking pan (you want them to roast, not steam, and if they are crowded, they steam and get mushy) and season them well, you’re golden. Here, I use paprika, garlic, sea salt, freshly-cracked black pepper, and a heavy hand of Parmesan cheese. But really, just a little bit of salt and pepper is all you need to make great roasted veggies. That and some olive oil. Not too much. You don’t want to fry your veggies in the oven, you just want to give them enough fat so they don’t dry out. Just a touch.

Parmesan Roasted Cauliflower

I think I love cauliflower so much because it’s a vegetable that isn’t at all like a vegetable. Don’t get me wrong, I love some greens as much as the next health-conscious gal, but sometimes all those vegetables you’re supposed to eat can get a bit. . .vegetable-y. You want something with heft. Something that fills your belly. Cauliflower is like the anti-vegetable vegetable. It’s almost more like a delicious, starchy grain than a vegetable. So much so, people make it into pizza crusts and “rice” and all kinds of other carb-like concoctions. Although, I’ll stick with my whole wheat pizza crust and actual rice though, thanks. I heart carbs.

Parmesan Roasted Cauliflower

I am so excited to share this recipe with you guys, not only because it is super delicious and easy (it is!), but also because, for the first time ever, I shot a video to go along with this recipe! I have no plans to be on-camera anytime soon—I promise you don’t want to experience my first-class awkwardness on film—but I have been wanting to expand into using video to spotlight my recipes for a while now. And I finally took the plunge with this cauliflower recipe! I’ll be using videos like these to tease my recipes on social media, and hopefully generate more buzz. You can checkout the video I shot for this recipe over on my Facebook page.


Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Never roasted cauliflower before? You should! Roasted cauliflower is sweet, hearty, and insanely delicious—especially when seasoned with garlic, paprika, and nutty Parmesan cheese.


  • 3 tablespoons olive oil {recommended: Kirkland Organic}
  • 1/2 teaspoon paprika {recommended: Simply Organic}
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt, plus more to taste {recommended: Real Salt}
  • 1/2 teaspoon black pepper
  • 1 large head cauliflower, leaves and stem removed, cut into florets
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons finely minced fresh parsley


  1. Preheat oven to 425°. Fit a baking sheet with a silicone baking mat or cover with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Add in the cauliflower, and toss to coat.
  3. Spread the cauliflower on the prepared baking sheet in one layer. Sprinkle with Parmesan cheese. Bake in preheated oven, stirring occasionally, until the cauliflower is tender and beginning to brown, about 15 minutes.
  4. Sprinkle with parsley before serving


  • The makes four small, side-dish servings. If you're big cauliflower eaters, go ahead and double the recipe to serve four.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 169Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 278mgCarbohydrates: 11gFiber: 5gSugar: 4gProtein: 6g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


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  1. Roasted cauliflower is the best thing ever! I could eat a whole head of it.

    It always amazes me when I hear from people that they’ve never had cauliflower as an adult. I make roasted cauliflower and bam– have ’em hooked 🙂

  2. We’ve upped our roasted veg consumption post-baby, it’s just so easy to prepare (and delicious…and healthy). Great video, by the way, I would love to see more of those.

  3. We made this for dinner tonight! Really good, although next time I’m going to do it right, and add the grated parmesan before it goes in the oven, it was still good, though.

  4. We made this for dinner tonight and it was really fabulous! I liked the little zing from the paprika. Thanks for giving us a new veg dish for our dinner repetoire!

  5. I love roasted veggies. We often do broccoli but we definitely need to rotate in cauliflower more often.

  6. Great idea to use cheese! My husband and I make this (but without cheese) all the time
    So so good. So good that we “fight” over it every time, and when I was last out of town for a conference and I asked him what he’d been up to, he told me he had a whole head of roasted cauliflower TO HIMSELF. Dude knows how to party 🙂

    1. Can I ask why this bothers you?

      I get asked constantly for my recommendations of products, so when I decided to use affiliate marketing in my recipes, I figured it would be a win-win. My readers get to know what products I use and love, and I get a revenue stream that isn’t obtrusive to my readers. I personally always am glad to use the affiliate links for my favorite bloggers because I know it’s a great way to support what they are doing, and it requires almost no effort on my part.