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Easy Parmesan Baked Cauliflower Recipe

Easy Parmesan Baked Cauliflower

Tender roasted cauliflower develops crisp, browned edges under a savory coating of olive oil, garlic powder, and freshly grated Parmesan. This simple side dish makes 4 servings and is ready in about 30–35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, about 2 pounds Cauliflower
  • 2 tablespoons Olive oil
  • 1/2 cup Finely grated Parmesan cheese
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon, or to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Garnishes
  • 1 tablespoon, optional Chopped fresh parsley
  • As needed for serving, optional Lemon wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired.
  2. Wash the cauliflower and dry it thoroughly. Cut it into evenly sized, bite-size florets.
  3. Toss the florets with olive oil, garlic powder, kosher salt, black pepper, and about 1/3 cup of the Parmesan.
  4. Spread the cauliflower in a single layer on the baking sheet, leaving space between the florets so they roast rather than steam.
  5. Bake for 20–25 minutes, turning or stirring once halfway through, until the cauliflower is tender and the edges are browned.
  6. Sprinkle with the remaining Parmesan during the last 3–5 minutes of baking, or add it immediately after removing the pan from the oven.
  7. Garnish with fresh parsley and serve hot with lemon wedges if desired.

Notes

Dry the cauliflower thoroughly for better browning, use freshly grated Parmesan for more even coating, and avoid overcrowding the baking sheet. For extra-crisp edges, preheat the baking sheet before adding the cauliflower.