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Crispy Parmesan Roasted Cauliflower Recipe
Ben Carraoli

Crispy Parmesan Roasted Cauliflower Recipe

Every time I roast cauliflower at home, I’m amazed at how simple ingredients transform into something truly irresistible. When I made this Crispy Parmesan Roasted Cauliflower, the golden, cheesy crust and tender florets immediately disappeared from my plate! It’s one of those recipes I crave again and again.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Cauliflower florets – 1 large head about 4 cups – fresh florets roast better than frozen and crisp up nicely.
  • Olive oil – 2–3 tablespoons – coats the veggies and helps the seasonings and cheese stick.
  • Grated Parmesan cheese – ½ cup – freshly grated gives a richer nutty flavor and crispier texture than pre‑shredded.
  • Paprika – 1 teaspoon – adds color and a hint of sweet smokiness.
  • Garlic powder – ½ teaspoon – enhances savory notes without burning like fresh garlic can.
  • Salt – ½ teaspoon – brings out the natural flavor of cauliflower.
  • Black pepper – ¼ teaspoon – freshly cracked is best for bold flavor.

Method
 

  1. Cut the cauliflower into evenly sized florets so they cook at the same rate. Dry them well before seasoning — moisture makes them steam instead of roast.
  2. In a large bowl, drizzle olive oil over the florets and sprinkle on paprika, garlic powder, salt, and pepper. Toss so each floret gets a light coating, then add the Parmesan and mix until the cheese sticks to the seasoned florets.
  3. Spread the coated cauliflower in a single layer on your baking sheet. Roast in a preheated oven until the edges are crispy and golden — about 25–30 minutes — turning once halfway for even browning. Let them cool slightly before serving.

Notes

  • Dry the cauliflower really well before seasoning — damp florets won’t crisp up.
  • Use freshly grated cheese — it melts and browns so much better than pre‑grated.
  • Don’t overcrowd the pan — give florets space so they roast instead of steam.
  • Finish with a squeeze of lemon just before serving for a bright, tangy uplift.