Parmesan Roasted Cauliflower
I love an easy roasted vegetable! Parmesan Roasted Cauliflower comes together with smoked paprika, garlic, olive oil. We use a trick of upside down roasting the parmesan and cauliflower together for the ultimate vegetable side dish!

Baked Cauliflower with Cheese
This recipe is more of a method rather than a direct, exact science recipe. By all means, follow as directed, but if you want to mix it up, feel free! You can use whatever seasonings you desire, along with any cheese you have in the pantry.
I cut my cauliflower into steaks, however I will warn you that sometimes cauliflower steaks, unless perfectly cut, do tend to fall apart. They have to be cut pretty thick in order to get the full cauliflower-steak effect. if you want full in tact cauliflower steaks, cut them thick, and roast a little longer.

Seasoning Roasted Cauliflower
Combine olive oil with salt, pepper, granulated garlic, oregano, smoked paprika, and onion powder. You could add in whatever you like, get creative! A little chili powder, parsley, cumin, whatever spices you have on hand would also work.

Upside Down Roasting with Parmesan
Normally you see vegetables being roasted with cheese on top, but for this recipe, we roast the parmesan on the underside of the parmesan! This gives the parmesan a crispy finish, and a carmelized finish. Simply sprinkle a little parmesan on the parchment paper, then place the seasoned cauliflower on top of the parmesan.

Roasting Cauliflower
When I roast any vegetable, I do so at a higher heat to prevent the veggies from getting soggy. I find 425 works pretty well for this. You can use either parchment paper or foil to line your baking sheet, but for either, I do recommend using a nonstick spray because of how we caramelize the cheese.

Serving Baked Cauliflower
Once the cauliflower is fork tender with a little char, let it cool for about 5 minutes. Letting it cool is important because we want that delicious roasted cheese to stick to it! Give the cauliflower a flip, and the result is cheesy, roasted, cauliflower perfection.
I like to serve roasted cauliflower with honey mustard chicken thighs, pork loin, or an easy salmon. This is the perfect weeknight meal!

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Cheers! – Kathi and Rachel

Parmesan Roasted Cauliflower
Equipment
- 1 9×13 inch sheet pan
- parchment paper OR foil
Ingredients
- 1 head cauliflower (large)
- 3/4 cup shredded parmesan
Seasoning Marinade
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
- 1/2 tsp granulated garlic
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp granulated onion
Instructions
- Preheat oven to 425 degreses fahrenheit. Line a sheet pan with either parchment paper, or foil. Spray with nonstick. Set aside.
- Wash cauliflower, and trim off stems. Cut lengthwise into steaks (if they somewhat fall apart it's okay!). Lay cauliflower steaks down on parchment paper.
- Combine marinade, and whisk well. Baste on cauliflower steaks. Place marinade basted side down, on top of a small sprinkling of parmesan cheese.
- Baste remaining side of cauliflower. Place in oven for 15 minutes, or until cauliflower is fork tender with a slight char.
- Allow to cool for 5-7 minutes before flipping to reveal cauliflower/parmesan. Serve & enjoy!
Nutrition
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