Baked Parmesan Cauliflower (Roast Cauliflower)

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This baked parmesan cauliflower is super easy to make and awesomely delicious, roasted to caramelized perfection! Coated with coconut oil and Parmesan cheese, this cauliflower gets nice and caramelized, and is ready in under an hour!

Crispy and caramelized around the edges with the salty, umami goodness of YUM guys. This roasted cauliflower is the way cauliflower was meant to be eaten.

I mean seriously, what vegetable isn't just a little bit better when you add cheese? And those perfect little caramelized edges....I'll just pick those out and eat them all day.

This roasted cauliflower really is an amazing side dish. It's got great flavor, it's not too bad for you, and it's SUPER easy to make - just like these roasted leeks or these honey roasted parsnips.

Jump to:

Why this Parmesan roasted cauliflower recipe works
Ingredients to make baked cauliflower
Variations and substitutions
Step by step instructions
Expert tips to make oven baked parmesan cauliflower
Frequently asked questions
More cauliflower recipes
Recipe
💬 Comments

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Why this Parmesan roasted cauliflower recipe works

The cauliflower florets are tossed in coconut oil and Parmesan cheese before roasting, ensuring all the edges are covered.
It is roasted until the edges are caramelized, adding tons of flavor.
It's incredible easy to make, making it the perfect simple side or holiday dish.
Cauliflower is naturally gluten-free and is packed full of healthy fiber!

Ingredients to make baked cauliflower

Fresh cauliflower works best for this recipe. However, you can use frozen if you need to, just reduce the cook time by 5-10 minutes (until the edges are browned and caramelized).

If using a whole head of cauliflower, cut the cauliflower into florets (equal size) before starting.

I recommend using the pre-packaged Kraft (or whatever brand) grated Parmesan cheese. It's not fresh, but it sticks waaaaay better when used to sprinkle on the cauliflower.

Variations and substitutions

Olive oil, grapeseed oil, ghee, duck fat or most other fats can be substituted for the coconut oil if desired.
You can add ½ teaspoon of garlic powder, onion powder, paprika, cayenne pepper, Italian seasoning, etc. if desired.
Add a few drops of chili oil when coating the cauliflower to add some spice.
You can substitute any shredded cheese you like for the Parmesan.
You can use this same recipe for broccoli or another veggie as well.
Add other veggies to the mix like carrots, pumpkin, zucchini, etc.

Step by step instructions

Preheat oven to 450°F. Preheat the baking pan while the oven preheats.

bowl of raw cauliflower with shredded parmesan cheese

Combine the coconut oil, Parmesan cheese, salt and black pepper in a large bowl and mix to combine. Add the cauliflower and toss, ensuring the cauliflower is coated with the mixture.

Pour onto a pre-heated parchment paper line baking sheet.

Roast for 20-30 minutes, until edges are golden brown and caramelized and cauliflower is tender when pierced by a fork. Garnish with chopped parsley (optional) and drizzle with a touch of lemon (optional).

Serve it alongside this sous vide pork sirloin roast, these instant pot pork chops or these instant pot lamb shanks. We love this dipped in our favorite Cajun remoulade too or a dipping sauce like this Argentinian chimichurri!

You can also use this cheesy roasted vegetable in tacos, burritos, in rice bowls or with a nice salad.

Expert tips to make oven baked parmesan cauliflower

Start checking the cauliflower at around 30 minutes to see if it is getting browned and crispy at the edges - make sure it doesn't burn.
Line your baking sheet with aluminum foil or parchment paper for easier cleanup and to ensure the crispiest results.
For extra crispy results, heat your baking sheet in the oven for 10-15 minutes before adding the cauliflower.
Make sure the cauliflower is cut in even pieces so it cooks evenly.
Layer it in a single layer so it roasts quicker and easier.
Ensure the cauliflower is fully coated in the oil for the best results.

Frequently asked questions

How to store and reheat leftovers.

Leftovers a can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30 second intervals, or in a 350°F oven for 5-10 minutes until heated through.

Leftover can be frozen in an airtight container for up to 6 months. Thaw in the fridge overnight, then reheat according to the above instructions. Note that the cauliflower becomes mushier when frozen.

bowl of roasted cauliflower with tray of cauliflower in the background

More cauliflower recipes

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Recipe

Baked Parmesan Cauliflower

This baked parmesan cauliflower is super easy to make and awesomely delicious, roasted to caramelized perfection!

5 from 14 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: people

Calories: 168kcal

Author: Danielle Wolter

Ingredients

▢ 1 pound fresh cauliflower florets
▢ 4 tablespoons coconut oil substitute other fats
▢ 1 cup grated parmesan cheese
▢ 1 teaspoon black pepper
▢ 1 teaspoon sea salt
▢ chopped fresh parsley optional for garnish
▢ fresh lemon optional

Instructions

Preheat the oven to 450°F. Heat the baking sheet in the oven while the oven heats up.
Combine the coconut oil, Parmesan cheese, salt and pepper in a bowl.
Add the cauliflower and mix with your hands to coat the cauliflower.
Spread the cauliflower on a flat baking sheet and roast for 20-30 minutes, until edges are browned and caramelized and cauliflower is tender when pierced by a fork.