This Roasted Cauliflower Recipe changed my husband’s mind about this once-maligned vegetable! The caramelized florets are sweet, tender, and irresistible! Now he and I both nibble on the tasty florets before they make it to the serving dish!

Oven Roasted Cauliflower enhances the natural sweetness and makes an absolutely delicious side dish with nutty, buttery undertones.

Roasted cauliflower with Parmesan in a white ceramic bowl with a red handle serving spoon.

Why You Must Make

By now, many of you know that I have a husband with a picky palate. Slowly, over our nearly 35-year marriage, I’ve gotten him to try and actually enjoy broccoli, asparagus, the occasional zucchini (he still calls it cucumber!), and just lately, cauliflower.

  • It was this roasting method that finally swayed my husband to become a cauliflower fan. And he’s a hard sell!!
  • Roasting turns cauliflower into a delicious vegetable. Vegetables caramelize and sweeten when cooked with intense, dry heat. 
  • The simple additions of bread crumbs and Parmesan along with salt, pepper, and olive oil work their magic in the oven. It’s a very easy recipe with outrageously delicious results!!
  • This Roasted Cauliflower may convert your cauliflower avoider into a lover, too!
Overhead view of roasted cauliflower ingredients with labels on a sheetpan.

Ingredient Notes

  • Kitchen Staples – Salt, Freshly Ground Black Pepper, Olive Oil
  • Cauliflower – Cut into bite-sized florets
  • Parmesan Cheese – Grated. Use real Parmigiano Reggiano, not the green can.
  • Bread Crumbs – Save crusts and heals of sliced bread loaves, dry them, and grind them in the food processor. Keep them in your freezer in a sealed Ziploc bag. You may use grocery store breadcrumbs, too.
Oven Roasted Cauliflower in a white serving bowl.

Expert Tips

I’ve learned a few tricks to help make your first and subsequent attempts at roasting cauliflower, or other vegetables, utterly delicious!

  • Cut your cauliflower into small florets, about ½ to 1-inch pieces. You want all pieces to be approximately the same size. I discard excess core and stems, but you can roast them, too, or save them for making soup or cauliflower rice.
  • PRO-Tip: Wash your cauliflower ahead of time, so it has a chance to dry. The oil won’t stick well to damp florets. And you want to roast, not steam, the cauliflower florets.
  • Place the dried florets in a large bowl, add the oil and toss to coat every single piece. I realize it’s an extra bowl to clean, but it really helps get each floret coated well with oil. Then add the Parmesan and bread crumbs and toss again.
  • PRO-Tip: Use a large sheet pan to roast the cauliflower so the florets aren’t crowded together. If they’re too close, they tend to steam instead of roast.
  • Sprinkle with kosher salt and freshly ground pepper. Remember the Parmesan is salty, so don’t go overboard, but it’s still important to add salt.
  • PRO-Tip: Roast at high heat for best results, 400-450º.
  • Make sure you toss the cauliflower about halfway through the cooking time. That helps as much surface area to brown as possible.

The Nutritional Benefits of Cauliflower

We all know vegetables are good for you and that a balanced diet should include loads of fruits and veggies. But did you ever wonder about the specific benefits that come from eating cauliflower? Well, there are plenty!

  • Cauliflower is high in fiber. In fact, there are 3 grams of fiber in every cup. You might not want to eat a cup of raw cauliflower, but sweet, roasted cauliflower is another story!
  • This vegetable is also rich in nutrients, especially Vitamin C!! It’s also a source of Folate, B6, Vitamin K, Magnesium, Potassium, and more.
  • Cauliflower contains Choline which is needed for memory and learning.
  • Cauliflower is full of antioxidants that help rid your body of free radicals along with decreasing inflammation and possible protection against cancer.
  • This cruciferous vegetable can help with weight loss. As a substitute for rice, cauliflower rice is a tasty low-carb option. High in fiber, cauliflower also helps fill you up, helping to minimize overeating.

How to Make

Frequently Asked Questions

Can You Roast Frozen Cauliflower?

Yes, but roast it from the frozen state instead of defrosting first. This will minimize steaming. You will not be able to add toppings, and fresh is preferred, but frozen works in a pinch.

How Do You Reheat Roasted Cauliflower?

At our house, we microwave the leftovers to reheat. But if you’d like to bring back a little crispiness, sauteing the leftovers in a skillet is a better option.

Is Roasted Cauliflower Low-carb?

If you roast your cauliflower with just olive oil and Parmesan, it’s definitely low-carb. Once you add the bread crumbs, the amount of carbs per serving does increase.

Can You Freeze Roasted Cauliflower?

You can freeze simple roasted cauliflower without any toppings, but this version would not defrost well since the bread crumbs will get soggy.

Overhead view of Roasted Cauliflower with Parmesan and Bread Crumbs in a round white bowl.

You May Also Like:

For a heartier cauliflower dish, check out this Cauliflower Bacon Gratin. Bill also gave it his seal of approval!

Stay in touch through social media @ InstagramFacebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

Roasted Cauliflower in a white bowl with two red handled forks

Roasted Cauliflower with Parmesan and Bread Crumbs

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 4 servings

Roasting cauliflower with Parmesan and bread crumbs will make anyone love this maligned vegetable!


  • 1 head cauliflower, cut into ½ to 1-inch florets
  • ½ cup fresh bread crumbs
  • ¼ cup freshly grated Parmesan
  • ¼ cup olive oil
  • Salt and pepper to taste


  1. Preheat oven to 400º.
  2. In a large bowl, toss the cauliflower florets with olive oil, then add bread crumbs and Parmesan and toss again.
  3. Spread out over a large, rimmed baking sheet, making sure the florets are not too crowded. Season with salt and pepper.
  4. Roast for 30-40 minutes, flipping at the halfway point, until the cauliflower is tender and browned slightly.


Do not crowd the cauliflower or the florets will steam instead of roast.

Servings will vary from 4-6 depending on the size of your cauliflower.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 154Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 204mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 4g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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