Roasted Cauliflower Recipe - That Skinny Chick Can Bake (2024)

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posted by Liz Berg

on February 20, 2020 (updated 11/12/23)

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ThisRoasted Cauliflower Recipechanged my husband’s mind about this once-maligned vegetable! The caramelized florets are sweet, tender, and irresistible! Now he and I both nibble on the tasty florets before they make it to the serving dish!

Oven Roasted Cauliflower enhances the natural sweetness and makes an absolutely delicious side dish with nutty, buttery undertones.

Roasted Cauliflower Recipe - That Skinny Chick Can Bake (1)

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Expert Tips

4 The Nutritional Benefits of Cauliflower

5 How to Make

6 Frequently Asked Questions

7 You May Also Like:

8 Roasted Cauliflower with Parmesan and Bread Crumbs

Why You Must Make

By now, many of you know that I have a husband with a picky palate. Slowly, over our nearly 35-year marriage, I’ve gotten him to try and actually enjoy broccoli, asparagus, the occasional zucchini (he still calls it cucumber!), and just lately, cauliflower.

It was this roasting method that finally swayed my husband to become a cauliflower fan. And he’s a hard sell!!
Roasting turns cauliflower into a delicious vegetable. Vegetables caramelize and sweeten when cooked with intense, dry heat.
The simple additions of bread crumbs and Parmesan along with salt, pepper, and olive oil work their magic in the oven. It’s a very easy recipe with outrageously delicious results!!
ThisRoasted Cauliflower may convert your cauliflower avoider into a lover, too!

Roasted Cauliflower Recipe - That Skinny Chick Can Bake (2)

Ingredient Notes

Kitchen Staples – Salt, Freshly Ground Black Pepper, Olive Oil
Cauliflower – Cut into bite-sized florets
Parmesan Cheese – Grated. Use real Parmigiano Reggiano, not the green can.
Bread Crumbs – Save crusts and heals of sliced bread loaves, dry them, and grind them in the food processor. Keep them in your freezer in a sealed Ziploc bag. You may use grocery store breadcrumbs, too.

Roasted Cauliflower Recipe - That Skinny Chick Can Bake (3)

Expert Tips

I’ve learned a few tricks to help make your first and subsequent attempts at roasting cauliflower, or other vegetables, utterly delicious!

Cut your cauliflower into small florets, about ½ to 1-inch pieces. You want all pieces to be approximately the same size. I discard excess core and stems, but you can roast them, too, or save them for making soup or cauliflower rice.
PRO-Tip: Wash your cauliflower ahead of time, so it has a chance to dry. The oil won’t stick well to damp florets. And you want to roast, not steam, the cauliflower florets.
Place the dried florets in a large bowl, add the oil and toss to coat every single piece. I realize it’s an extra bowl to clean, but it really helps get each floret coated well with oil. Then add the Parmesan and bread crumbs and toss again.
PRO-Tip: Use a large sheet pan to roast the cauliflower so the florets aren’t crowded together. If they’re too close, they tend to steam instead of roast.
Sprinkle with kosher salt and freshly ground pepper. Remember the Parmesan is salty, so don’t go overboard, but it’s still important to add salt.
PRO-Tip: Roast at high heat for best results, 400-450º.
Make sure you toss the cauliflower about halfway through the cooking time. That helps as much surface area to brown as possible.

The Nutritional Benefits of Cauliflower

We all know vegetables are good for you and that a balanced diet should include loads of fruits and veggies. But did you ever wonder about the specific benefits that come from eating cauliflower? Well, there are plenty!

Cauliflower is high in fiber. In fact, there are 3 grams of fiber in every cup. You might not want to eat a cup of raw cauliflower, but sweet, roasted cauliflower is another story!
This vegetable is also rich in nutrients, especially Vitamin C!! It’s also a source of Folate, B6, Vitamin K, Magnesium, Potassium, and more.
Cauliflower contains Choline which is needed for memory and learning.
Cauliflower is full of antioxidants that help rid your body of free radicals along with decreasing inflammation and possible protection against cancer.
This cruciferous vegetable can help with weight loss. As a substitute for rice, cauliflower rice is a tasty low-carb option. High in fiber, cauliflower also helps fill you up, helping to minimize overeating.

How to Make

Roasted Cauliflower Recipe - That Skinny Chick Can Bake (4)

Roasted Cauliflower Recipe - That Skinny Chick Can Bake (5)

Frequently Asked Questions

Can You Roast Frozen Cauliflower?

Yes, but roast it from the frozen state instead of defrosting first. This will minimize steaming. You will not be able to add toppings, and fresh is preferred, but frozen works in a pinch.

How Do You Reheat Roasted Cauliflower?

At our house, we microwave the leftovers to reheat. But if you’d like to bring back a little crispiness, sauteing the leftovers in a skillet is a better option.

Is Roasted Cauliflower Low-carb?

If you roast your cauliflower with just olive oil and Parmesan, it’s definitely low-carb. Once you add the bread crumbs, the amount of carbs per serving does increase.

Can You Freeze Roasted Cauliflower?

Roasted Cauliflower with Parmesan and Bread Crumbs

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Yield4 servings

Roasting cauliflower with Parmesan and bread crumbs will make anyone love this maligned vegetable!

Ingredients

1 head cauliflower, cut into ½ to 1-inch florets
½ cup fresh bread crumbs
¼ cup freshly grated Parmesan
¼ cup olive oil
Salt and pepper to taste

Instructions

Preheat oven to 400º.
In a large bowl, toss the cauliflower florets with olive oil, then add bread crumbs and Parmesan and toss again.
Spread out over a large, rimmed baking sheet, making sure the florets are not too crowded. Season with salt and pepper.
Roast for 30-40 minutes, flipping at the halfway point, until the cauliflower is tender and browned slightly.

Notes

Do not crowd the cauliflower or the florets will steam instead of roast.

Servings will vary from 4-6 depending on the size of your cauliflower.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 154Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 204mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 4g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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Sides

posted by Liz Berg on February 20, 2020
27 Comments // Leave a Comment »

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27 Comments on “Roasted Cauliflower with Parmesan and Bread Crumbs”

Little Cooking Tips — February 28, 2020 @ 7:12 am Reply

Hi dear Liz! This recipe is ideal for a healthy lunch. It’s also an amazing way to try cauliflower for the first time. Excellent idea!
Roasting the vegetable is the secret. We would definitely try this one out, since we looooove cauliflower.
Lynn@Happier than a pig in mud — February 22, 2020 @ 11:30 am Reply

I love cauliflower and really need to make it more often! Sounds great with the breadcrumbs:@)
Valentina — February 22, 2020 @ 12:50 am Reply

I LOVE roasted cauliflower, and it’s magical with Parmesan. What a delicious recipe! 🙂 ~Valentina
MARY H HIRSCH — February 21, 2020 @ 9:01 am Reply

I didn’t think I needed more reasons for liking cauliflower but this recipe only adds to the List. Glad Bill is becoming a veggie convert …..or, maybe not.
angiesrecipes — February 20, 2020 @ 10:49 am Reply

Simple yet so very tasty! Roasting is definitely the best way to make veggies :-))
Claudia Lamascolo — February 20, 2020 @ 8:19 am Reply

This is one of my favorite way to eat cauliflower although I could eat it anyway but this is a win win roasted!
Suzy — July 28, 2019 @ 5:32 pm Reply

Such an easy side dish to make and so flavorful!
Tanya Schroeder — July 25, 2019 @ 9:40 am Reply

My family loves cauliflower and I am always looking for new ways to serve it up!
Toni — July 25, 2019 @ 7:34 am Reply

I really loved it! It was so easy to make and taste SO good!
Julie — July 24, 2019 @ 9:44 am Reply

This is delicious! I love roasted cauliflower, but the bread crumbs and Parmesan give it an all new texture and flavor! Love it!
Ron — February 25, 2019 @ 10:27 pm Reply

Why discard anything? I use everything.
- Liz Berg — February 26, 2019 @ 6:27 am Reply
  
  Good point! I eat all the raw leftovers! Thanks, Ron!
Kat (The Baking Explorer) — November 24, 2017 @ 5:21 am Reply

This recipe sounds amazing, I love roasted cauliflower but adding cheese takes it to the next level!
Katty's Kitchen — October 19, 2011 @ 2:03 am Reply

I’ll try it your way, too. I’ve been stuck on this recipe for buffalo roasted cauliflower for a while now! 🙂
http://www.seriouseats.com/recipes/2010/10/the-crisper-whisperer-buffalo-roasted-cauliflower-recipe.html
Sam @ My Carolina Kitchen — October 18, 2011 @ 8:25 pm Reply

Looks delicious even for a picky husband (smile).
Sam
Mr. & Mrs. P — October 18, 2011 @ 8:15 pm Reply

This looks great!! Now im hungry and i have 50 mins more to leave work.. =)
ButterYum — February 25, 2011 @ 2:51 pm Reply

I’m a total roasted veggie convert – such a change from the limp, boiled veggies I grew up eating. I usually roast my cauliflower with garlic, but I’ll definitely be trying your version soon.
Lizzy — January 12, 2011 @ 4:55 pm Reply

Only Prettier (love your blog name!!!!), thanks so much for posting your review…especially since it was a good one 😉
Only Prettier — January 12, 2011 @ 3:36 pm Reply

made this last night! Perfect~~~~
Lizzy — January 12, 2011 @ 1:34 am Reply

My Danish Kitchen, I hope this sways your wee ones. I’m still dreaming about your Danish pastry!
Leef, get cracking, girl…does Duane eat cauliflower?
leef — January 11, 2011 @ 11:42 pm Reply

Looks wonderful. I’ve got two new roasted cauliflower recipes to try now.
Lizzy — January 10, 2011 @ 9:49 pm Reply

Hi, Gina! Lucky me was just a guest at Kate’s…her food was fabulous, and I didn’t lift a finger 🙂
Thanks, Carolyn! Hope you get a chance to try it~
Lizzy — January 10, 2011 @ 8:07 pm Reply

Thanks, everyone! Yes, I need to try mashed cauliflower…sounds wonderful! I need to look for that cauliflower/pear salad, too…yum.
whatsfordinner-acrossstatelines — January 10, 2011 @ 8:08 pm Reply

Love roasted cauliflower. I say the yummy stuff you were making with Kate and had to come say Hi and check out all your yummy recipes!
-Gina-
TeeTotallyNot — January 10, 2011 @ 6:35 pm Reply

delicious. I just stuffed myself with cauliflower last weekend (my OH ignores this lovely vegetable). so far my preferred recipe has been a cauliflower and pear salad.. must get a another oen and roast it. My mum used to bury steamed cauliflower under mounds of brown butter with breadcrumbs.. I can’t wait to try the parmesan angle.
thanks for yet another excellent idea.
mydanishkitchen.com — January 10, 2011 @ 10:07 pm Reply

This looks great. I love cauliflower but it’s tough to make the little ones eat it. I think this might do it.
yummychunklet — January 10, 2011 @ 3:18 pm Reply

I’m always looking for new ways to jazz up veggies. Thanks for the recipe!