Roasting cauliflower at high heat is one of the best methods to prepare it in my not so humble opinion. The florets soften inside while the edges dry out and take on color, creating contrast without needing batter or deep frying (although I am not against fried cauliflower either). Parmesan helps that process along, forming a delicious, umami-packed crust that clings to the surface rather than melting away.
This version uses simple pantry spices and dried herbs, keeping the preparation super-straightforward. The key is spacing: the cauliflower needs room on the pan so moisture can escape. Crowding turns it soft and pale, which defeats the point. Served with a simple marinara or another sharp dip that you like, it works as a side dish or something to snack on straight from the tray.
How to Make Parmesan Herb-Roasted Cauliflower and Marinara Dip
The oven is heated to 425°F (220°C). Two baking sheets are lined with foil and lightly coated with nonstick spray.
Parmesan, dried garlic, onion powder, oregano, red pepper flakes, black pepper, and garlic salt are mixed together in a medium bowl.
The cauliflower florets are placed in a separate bowl and tossed with olive oil until evenly coated.
The Parmesan mixture is scattered over the cauliflower and pressed lightly onto the surface of the florets so it adheres rather than falling off during roasting.
The cauliflower is arranged in a single layer across the prepared baking sheets, leaving space between pieces.
The trays are placed in the oven and roasted for 15 minutes. The cauliflower is tossed, rotated, and returned to the oven for another 15 minutes, until tender with darkened edges and visible browning.
The cauliflower is removed from the oven and, while still hot, finished with an extra pinch of Parmesan if desired. It is served warm with marinara or another dipping sauce.
Parmesan Herb-Roasted Cauliflower with Marinara Sauce
Total Time: 40 minutes
Yield: Serves 4
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Description
Cauliflower florets roasted at high heat with olive oil, Parmesan, and dried herbs, finished with crisp edges and served with marinara or another dipping sauce.
Ingredients
1 head cauliflower, cut into medium florets
1 1/2 tablespoons olive oil (22 ml)
1/2 cup grated Parmesan cheese (1.25 dl)
1 1/2 teaspoons dried minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
Nonstick cooking spray
Marinara sauce or another dip, for serving
Instructions
The oven is heated to 425°F (220°C). Two baking sheets are lined with foil and lightly coated with nonstick spray.
Parmesan, dried garlic, onion powder, oregano, red pepper flakes, black pepper, and garlic salt are mixed together in a medium bowl.
The cauliflower florets are placed in a separate bowl and tossed with olive oil until evenly coated.
The Parmesan mixture is scattered over the cauliflower and pressed lightly onto the surface of the florets so it adheres rather than falling off during roasting.
The cauliflower is arranged in a single layer across the prepared baking sheets, leaving space between pieces.
The trays are placed in the oven and roasted for 15 minutes. The cauliflower is tossed, rotated, and returned to the oven for another 15 minutes, until tender with darkened edges and visible browning.
The cauliflower is removed from the oven and, while still hot, finished with an extra pinch of Parmesan if desired. It is served warm with marinara or another dipping sauce.
Notes
Pan spacing: Crowding traps steam and prevents browning. Use two pans if needed rather than forcing everything onto one.
Floret size: Keeping the pieces relatively uniform helps them cook at the same rate and crisp more evenly.
Cheese behavior: Parmesan should coat the cauliflower rather than form a solid layer on the pan. Pressing it onto the florets helps it stick.
Herb substitutions: Fresh herbs can be used, but dried work better here because they tolerate high heat without burning.
Leftovers: Roasted cauliflower keeps for up to three days refrigerated. It firms up when cold and reheats best in a hot oven rather than the microwave.
- Prep Time: 10 min
- Cook Time: 30 min
Category: Appetizer
Method: Roasting
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup with dip
- Calories: 210
If you liked this, you are going to love these favorite cauliflower recipes:
Cauliflower Gnocchi with Pea Pesto
Cauliflower with Chimichurri and Tahini
Creamy Cauliflower Soup with Garlic Bread
Indian Inspired Cauliflower Kofta in Tomato Curry
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