Parmesan Roasted Cauliflower
- Preparation 10 min
- Cooking 25 min
- Servings 4
- Freezing I do not suggest
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Cauliflower doesn’t always get the love it deserves, but this recipe changes that fast. Whether you make it in the oven or in an air fryer, this Parmesan roasted cauliflower delivers big flavor with very little effort. Crispy edges, tender inside, and a generous layer of melted Parmesan, it’s the kind of vegetable dish that people go back for.
What makes it especially great is how versatile it is. The oven gives you deep caramelization, while the air fryer offers a quicker option with incredible crispness and less cleanup. Smoked paprika adds warmth, thyme brings freshness, and the Parmesan forms a savory crust that makes this dish hard to resist.
As a side dish, a light vegetarian main, or even a quick snack, this cauliflower proves that vegetables don’t need much to shine. And if you’re short on time, the air fryer version might just become your new go-to way to make it.
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✅ Don’t overcrowd the pan
Spacing allows the cauliflower to roast and brown instead of steaming.
✅ Add Parmesan in two stages
Some for flavor and coating, some for that golden, cheesy crust.
✅ High heat matters
A hot oven ensures proper caramelization and texture.
✅ Spice it up
Add chili flakes or a pinch of cayenne for extra heat.
✅ Storage
Keeps up to 2 days in the refrigerator. Reheat in the oven to restore crispness.
Ingredients
- 1 cauliflower, cut into 1.5 cm (½-inch) thick slices
- 160 g (1½ cups) grated Parmesan cheese
- 1 tbsp smoked sweet paprika
- 1 tbsp fresh thyme leaves
- 3 tbsp olive oil
- Salt and freshly ground black pepper
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Preparation
- Preheat the oven to 200°C (400°F).
- Break the cauliflower slices into medium-sized florets and place them in a very large bowl.
- Add 50 g (½ cup) of the Parmesan, the smoked paprika, thyme, and olive oil. Season generously with salt and pepper, then mix well to coat the cauliflower evenly.
- Spread the florets in a single layer on a large baking sheet. Roast for 15 minutes.
- Remove the baking sheet from the oven, flip the florets, then sprinkle with the remaining Parmesan. Return to the oven and roast for another 10 minutes, or until the cheese is melted and lightly golden. Serve immediately.
Not recommended. Frozen cauliflower releases too much water and won’t roast properly.
Of course! A well-aged hard cheese like Pecorino or an aged cheddar works very well.
Abnsolutely! Cook at 190°C (375°F) for 12–15 minutes, shaking halfway through, then add the Parmesan for the final minutes.
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