This is not your regular cauliflower! Simple roasted cauliflower coated with garlic butter, parmesan, mozzarella and seasoned breadcrumbs will become your new way of eating cauliflower.

Your family will be asking for cauliflower all the time once they taste this cheesy cauliflower! Everyone loves to scrape up the crispy cheesy bits that caramelize on the baking sheet around the cauliflower pieces. Maybe that’s the best part!

Cauliflower is one of the most underrated vegetables and is often overshadowed by broccoli. It’s healthy for you and contains a significant source of nutrients. Very plain on its own but try this recipe where it’s jazzed up with garlic butter, Parmesan cheese, mozzarella, breadcrumbs and seasonings and something magical happens! You’ll fall in love with cauliflower.

Ingredients needed

Butter
Garlic
Cauliflower
Parmesan cheese
Mozzarella or cheddar cheese
Panko breadcrumbs
Salt and pepper
Oregano, thyme, garlic powder & paprika

How to make

Prepare a baking sheet by lining with parchment paper
In a small saucepan melt the butter with the garlic and cook until fragrant
Core the cauliflower into florets
Transfer the cauliflower to a large bowl

In a medium bowl combine the Parmesan, mozzarella, breadcrumbs and seasonings
Pour the warm garlic butter over the cauliflower and toss to coat the cauliflower
Pour ¾’s of the Parmesan mixture over the cauliflower and toss to coat
Arrange cauliflower on prepared baking sheet and sprinkle with remaining Parmesan mixture

This cauliflower is:

Buttery
Cheesy
Crispy
Savoury
Healthy
Easy

Can this be made ahead?

You can prepare the cauliflower to Step 7 up to 1 hour ahead. Leave it at room temperature on the baking sheet and then bake it as directed when needed. Another option is to bake the cauliflower 1 hour ahead of the time needed, leave it on the baking sheet and reheat it for 15 minutes at 350 degrees.

Tips for best results

Be sure and line the baking sheet with parchment paper – this will ensure easy cleanup
Cut the cauliflower florets into uniform size pieces so they all cook at the same time
One medium cauliflower will yield about 7 to 8 cups of florets
For more than the suggested amount of cauliflower, increase the butter by ¼ cup
Pour warm garlic butter over the cauliflower to ensure the Parmesan mixture will adhere
Sprinkle all the remaining and excess Parmesan mixture over the cauliflower
Start with the oven heat at 375 degrees F and watch for browning; if browning quickly, reduce heat to 350
The cauliflower should be cooked just to tender crisp, not much longer or it will become stodgy
Serve the cauliflower right off the baking sheet or transfer it to a platter
Can be eaten warm or at room temperature
Leftovers can be reheated in the oven to ensure crispiness

This perfect tender crisp Parmesan roasted cauliflower is quick and easy to make. A delicious side dish, snack or appetizer that will become a go-to for your family and guests.

Parmesan Roasted Cauliflower

Easy roasted cauliflower coated with garlic butter, parmesan, mozzarella and seasoned breadcrumbs that melts and crisps as it bakes.

Servings 6 people

Ingredients

½ cup butter 1 stick
2 garlic cloves minced
1 medium cauliflower cut into about 7 - 8 cups of florets
½ cup freshly grated Parmesan cheese
½ cup finely shredded mozzarella or cheddar cheese
⅓ cup panko breadcrumbs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
¼ teaspoon paprika
¼ cup freshly chopped parsley plus more for garnish

Instructions

Preheat oven to 375 degrees F. Prepare a large baking sheet by lining the bottom with parchment paper.
In a small saucepan over medium heat, melt butter, add garlic and cook just until the garlic is fragrant. Keep warm.
Meanwhile, core the cauliflower and cut it into about 7 – 8 cups of florets. Place florets in a large bowl.
In a medium bowl combine Parmesan, mozzarella, breadcrumbs, salt, pepper, oregano, thyme, garlic powder, paprika and parsley.
Pour warm melted butter over the cauliflower in the large bowl and toss well to combine, ensuring that every piece is coated.
Sprinkle about ¾’s of the Parmesan crumbs over the cauliflower and toss well to combine, ensuring that every piece is coated. Some of the crumbs will drop to the bottom of the bowl.
Arrange the coated cauliflower pieces on the prepared baking sheet, in one layer, spaced out. Sprinkle with the remaining Parmesan crumbs as well as any of the crumbs that dropped to the bottom of the large bowl.
Bake for 30 – 35 minutes until the cauliflower is fork tender and the Parmesan coating is golden brown. If browning too quickly, reduce heat to 350 degrees F. Serve warm or at room temperature.