This Roasted Cauliflower with Rosemary & Parmesan is charred in the oven 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.
» You might also like these Miso-Glazed Roasted Carrots or Easy Roasted Twice Baked Potatoes.
What You’ll Need
- Cauliflower – 1 medium head but into 1 inch “steaks”.
- Olive oil – This is a healthy oil with a high smoke point, but vegetable oils can be used as well.
- Parmesan cheese – A hard, dry cheese that is mostly used in grated form. Adds a nice saltiness.
- Rosemary – The rosemary can be dried or fresh – whatever you have on hand – though fresh rosemary is much more aromatic and flavorful.
- Salt – to taste.
Helpful Tips
- Cut the cauliflower steaks roughly the same thickness. That will ensure that they all cook at the same rate.
- Leave the stem intact to help keep the cauliflower steak together instead of breaking into florets.
- Brushing the cauliflower with olive oil help the steaks get a nice char without drying out and will also help the rosemary adhere to the surface
Roasted Cauliflower with Rosemary and Parmesan
Ingredients
- 1 medium cauliflower cut into 1" steaks
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (50 g) Parmesan shredded
- 1 tablespoon (2 g) fresh rosemary chopped
- salt to taste
Instructions
- Preheat oven to 400 F (200°C).
- Cut the cauliflower into 1" steaks. Place them on parchment paper on a baking sheet. Brush both sides with olive oil. Sprinkle with salt.
- Bake the cauliflower for 15 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 10-15 minutes, or until the tops are golden brown and the cheese is melted and browning.
Notes
- Cut the cauliflower steaks roughly the same thickness. That will ensure that they all cook at the same rate.
- Leave the stem intact to help keep the cauliflower steak together instead of breaking into florets.
- Brushing the cauliflower with olive oil help the steaks get a nice char without drying out and will also help the rosemary adhere to the surface
Nutrition
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° F(205°C). 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° F(205°C) 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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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
