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Easy Roasted Cauliflower With Parmesan (30-Minute Side)

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✓ Pesach-friendly. Look for a Pesach hechsher on: cheese, garlic powder. Pesach recipes and menu planner

Dairy (Milchig)

High-heat roasting turns cauliflower nutty and sweet, with deeply browned edges and a tender center. A generous coating of freshly grated parmesan crisps up in the oven, making this a side dish that takes about 30 minutes.

Tips for Perfect Roasted Cauliflower

Roast at 425°F; lower temperatures steam the cauliflower instead of browning it. Cut the florets to a similar size so they cook evenly, and dry them completely before tossing with oil, since any moisture prevents browning. Spread them out with space between the pieces, using two pans if needed. Salting before roasting draws out moisture and deepens the flavor.

Kosher Notes

Because of the parmesan, this is a dairy (milchig) side. Use parmesan with a reliable hechsher. To serve it with chicken or another meat meal, leave out the parmesan and finish the cauliflower with lemon zest, garlic and parsley instead, which keeps it pareve.

Serving and Storing

Serve it with grilled fish, alongside pasta at a dairy meal, or as a vegetarian main with grains. Leftovers keep for 3 days and reheat in a 350°F oven for 5 to 7 minutes.

Easy Roasted Cauliflower With Parmesan (30-Minute Side)
Transform ordinary cauliflower into a golden, crispy side dish with just olive oil, Parmesan, and high heat roasting.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 lbs cauliflower cut into uniform florets
  • 3 tablespoons extra virgin olive oil
  • 3/4 cup freshly grated Parmesan cheese kosher certified
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Cut the cauliflower into uniform florets, about 1.5 inches in size. Pat them completely dry with paper towels.
  3. In a large bowl, toss the cauliflower florets with olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
  4. Arrange the seasoned cauliflower in a single layer on the prepared baking sheet, making sure pieces don't overlap. This ensures proper browning.
  5. Roast for 20 minutes, then remove from oven and sprinkle the grated Parmesan cheese evenly over the cauliflower.
  6. Return to oven and roast for an additional 5-8 minutes, until the cauliflower is golden brown and tender, and the cheese is melted and slightly crispy.
  7. Remove from oven and immediately sprinkle with fresh chopped parsley. Serve hot while the cheese is still bubbly.

Notes

For the best results, make sure your cauliflower florets are completely dry before tossing with oil. Any excess moisture will create steam and prevent proper browning. Leftover roasted cauliflower keeps in the refrigerator for 3 days and can be reheated in a 350°F oven for 5-7 minutes. This recipe easily doubles for larger crowds, just use two baking sheets to avoid overcrowding.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 320mg 14%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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