Parmesan-Roasted Cauliflower

This has become a weekly staple in our home. My husband and I can eat a small head of cauliflower between us cooked this way! Often, we skip the Parmesan. It’s still great. Definitely a winner!

• BCraine

• Arlington, VA

• 1/25/2024

First of all. I don't see how you show how to cut cauliflower. That is main key of your way to cook. I don't know how good will be if you don't even know how to cut in begin with it. Doesn't work for me.

• Anonymous

• Berkeley

• 8/28/2023

I love this recipe! It is delicious and it reheats well in the oven if you have left overs.

• lauralovespugs

• Hyattsville, MD

• 9/28/2022

Anyone try making this in an air fryer?

• CG

• Seattle, WA

• 7/12/2022

I’ve made this several times now - and one large head of cauliflower with 2 large yellow onions and maybe 10 cloves of garlic (we love garlic!) with thyme from the garden is plenty for a dinner for my husband and me. We even have leftovers. It was great during covid lockdown - always looking for comforting foods that we could add to the menu. And our youngest son got to try it when he finally made it back from Brooklyn and he also loves it and makes it himself now in his home!

• Pam

• San Jose, CA

• 7/9/2022

This recipe is amazing and I use dried thyme. It is really great in a frittatta with whatever extra cheese you have, the next day so make extra. Depending on your oven you may have to turn it up a bit to get it nice and brown.

• Daniela

• Nyack, NY

• 9/13/2021

My mother made this as one part for Sunday family dinner. I didn’t try it. However I went into her fridge last night and yes I ate it cold. It was absolutely amazing. And low calorie. Love it. I asked her to teach me to make it and she sent me the recipe. Guess she was giving me a hint to make it myself lol.

• Judimarie

• Brooklyn

• 3/2/2021

What kind of onion did you use? Yellow, red, white? Thank you!

• Noreen

• San Jose, Ca

• 2/14/2021

Delicious and easy to make. Would make a good side dish for steak. The cauliflower does shrink as it is cooked so two heads would be good as a side dish for two hungry people

• Shakti

• Los Angeles CA

• 2/9/2021

My 4 year old is constantly requesting this. Its great as a side but sometimes I use this as my cauliflower base and follow the bon appetit cheesy cauliflower pasta recipe.

• Raina

• New York

• 1/20/2021

This is a staple side dish in our household. Always tasty, and easy. I always put a few more sprigs of thyme and cloves of garlic.

• Liza

• Houston Texas

• 12/26/2020

This was remarkably easy and delicious but the best part, which I'm seeing no mention of, is that when you sprinkle the parmesan on the cauliflower, the excess lands on the tray and bakes into little crispy cheese fricos. Amazing.

• Anonymous

• Chicago

• 6/4/2020

This was a great recipe! It did need a modification, though: Before tossing the cauliflower in the cheese, remove all of the garlic cloves, cut off the larger ends, squeeze the garlic into the cauliflower, toss, and then add the cheese.

• Anonymous

• NJ

• 6/3/2020

This was delicious but as others have said, the garlic and onions were charred (which I LOVE) but others might not so much. If you wanted you could add the alliums for the last 15-20 minutes.

• Columbus

• 5/28/2020

This is a new favorite! The onions did cook faster than the cauliflower so I think I'll try slicing them a little thicker next time, which would be medium on the mandolin. It's also great since everything can be prepped ahead and roasting is mostly hands off.

• Anonymous

• OH

• 12/23/2019