This roasted cauliflower is charred in the oven with rosemary and parmesan and comes out so sweet and savory you’ll want to make it for every meal.
This is truly one of my favorite side dishes. Not only is it super easy to make, it’s a healthy alternative to potatoes or other starches and it pairs well with any meal.
The roasting process brings out the natural sugars in the cauliflower, making it sweet and savory at the same time. If you’ve only ever had raw or boiled cauliflower, you absolutely have to try this roasted cauliflower. It ticks all the boxes – sweet, savory, crunchy and irresistible.
How to Make Roasted Cauliflower
As promised, this dish is really easy to make. That’s why it’s such a great side dish, especially for weeknights when time is tight. Start by cutting the cauliflower head into 1″ steaks.
This will require a sharp chef’s knife, so you can make clean cuts without breaking apart the florets. Then brush the steaks with with olive oil or melted butter.
This will help the steaks get a nice char without drying out and will also help the rosemary adhere to the surface. Use a silicon brush to paint both sides of the cauliflower.
I bake this cauliflower on parchment paper on a baking sheet, for easy cleanup and so the cheese doesn’t stick to the baking sheet.
Roasting Cauliflower in the Oven
I prefer roasting cauliflower in the oven over any other method of cooking, because the high heat allows the breakdown of fibers, making it very tender, and it brings out the sweetness, with a little bit of char.
Pre-heat the oven to 400 degree F. Roast the cauliflower for 10 minutes, then remove it and turn the steaks over – be very careful not to break up the florets. Sprinkle on the chopped rosemary and grated Parmesan.
The rosemary can be dried or fresh – whatever you have on hand – though fresh rosemary is much more aromatic and flavorful.
It takes about 20 minutes total in a 400 degree F oven to create this magic, and to brown the cauliflower. However, keep in mind that ovens and conditions do vary, so it might take more or less time in your oven.
Take them out of the oven as soon as they’ve turned golden brown. They should look like the picture below.
You can also cook the cauliflower on the stovetop in a pan with a thin layer of oil, but it doesn’t turn out quite as tasty, in my opinion.
Other Variations of Roasted Cauliflower
The best part about this recipe – aside from how awesome it tastes – is that you can mix it up with other variations very easily, so it’s not always the same side dish every time.
You can do this by changing the herbs and cheese. Here are a few variations you might like:
- Cheddar cheese & sage
- Blue cheese & chervil
- Gouda & thyme
- Chevre & dill
What to Serve Roasted Cauliflower With
You can serve the cauliflower steak in lieu of meat, making it a fantastic vegetarian meal for meatless Monday or to serve vegetarian friends at a dinner party, especially if you’re serving courses.
This cauliflower also goes with any type of protein. Another reason why it’s so versatile. Here are a few ideas to pair it with:
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Roasted Cauliflower with Rosemary and Parmesan
- 1 medium cauliflower cut into 1" steaks
- 2 tbsp olive oil
- ½ cup shredded Parmesan shredded
- 1 tbsp rosemary fresh or dried, chopped
- salt to taste
- Preheat oven to 400 degrees F.
- Cut the cauliflower into 1" steaks. Place them on parchment paper on a baking sheet. Brush both sides with olive oil. Sprinkle with salt.
- Transfer the cauliflower to a baking sheet and spread in an even layer.
- Bake the cauliflower for 10 minutes. Remove from the oven and turn the steaks over, being careful not to break them apart. Sprinkle on the rosemary and parmesan cheese and return to the oven.
- Bake for an additional 10 minutes, or until the tops are golden brown and the cheese is melted and browning.