This post may contain affiliate links.
This roasted cauliflower with parmesan cheese and garlic will satisfy your carb cravings. It's easy, cheesy, and absolutely delicious. It's a sheet pan recipe that you can throw together in 5 minutes and pop in the oven.
Jump to:
I like to roast this recipe with some sweet onion. For the extra flavor I like to use Lawry's garlic salt, crushed red pepper flakes, and some parmesan cheese. It's healthy, simple, and satisfying. I like to top it with green onion for extra flavor. This roasted cauliflower with parmesan cheese makes a wonderful side dish. I also enjoy eating it for lunch. It's the ultimate veggie-based comfort food!
I have been making this recipe for years. The key is browning the veggies a little bit and letting the parmesan get super brown with crispy and chewy pieces. I use frozen cauliflower for this recipe out of convenience. You can use fresh but I'm not sure if I ever have. It might change the texture.
Equipment
- Cutting Board
- Knife
- Sheet Pan
- Parchment Paper
- Grater (If you don't have pre shredded parmesan)
Ingredients
- 36 Oz Cauliflower, I like to use frozen.
- 1 Sweet Onion, large
- 1.5 Cups Parmesan Cheese, measure with your heart.
- Red Pepper Flakes, to taste
- Lawry's garlic salt, to taste
- Oil Spray, I use avocado because it has a higher smoke point
Instructions
- Preheat your oven to 450°F.
- Grab your sheet pan and line it with some parchment paper.
- Peel and cut up your onion in small pieces.
- Spread your onion and cauliflower out on your baking sheet. Spray with avocado oil and toss to coat.
- Once your oven is pre heated, place your sheet pan in the oven. Stir every 15 minutes. After 30 minutes has gone by add in your seasonings. (Otherwise the red pepper flakes burn)
- Once you hit the 45 minute mark, add in your parmesan and stir around.
- This recipe is done when everything (especially the cheese) is browning nicely. Usually about an hour.
Notes
- I use frozen cauliflower for this recipe out of convenience. You can use fresh but I'm not sure if I ever have. It might change the texture.
Storage
- Once cooled, move to an airtight container and store in the refrigerator for up to 3 days. It is absolutely delicious leftover! Serve warm.
Other Recipe Inspiration
Snack Recipes
Dinner Recipes
Favorite Things
- Find my favorite kitchen items here.
- Some of these links are affiliate links where I make a small commission on qualifying purchases at no extra cost to you. Thank you for your support!❤️
If you loved this recipe, I would be so appreciative of a star rating or a comment. Your feedback helps me improve and get better content out to you. Like I tell my family, thank you for being one of my taste testers!❤️
📖Recipe
Roasted Cauliflower with Parmesan Cheese
Equipment
- Grater If you don't have pre shredded cheese.
Ingredients
- 36 Oz Cauliflower I like to use frozen.
- 1 Sweet Onion large
- 1.5 Cups Parmesan Cheese
- Red Pepper Flakes to taste
- Lawry’s garlic salt to taste
- Oil Spray I use avocado because it has a higher smoke point
Instructions
- Preheat your oven to 450°F.
- Grab your sheet pan and line it with some parchment paper.
- Peel and cut up your onion in small pieces.
- Spread your onion and cauliflower out on your baking sheet. Spray with avocado oil and toss to coat.
- Once your oven is pre heated, place your sheet pan in the oven. Stir every 15 minutes. After 30 minutes has gone by add in your seasonings. (Otherwise the red pepper flakes burn)
- Once you hit the 45 minute mark, add in your parmesan and stir around.
- This recipe is done when everything (especially the cheese) is browning nicely. Usually about an hour.
