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Kelly the Kitchen Kop

Easy Roasted Parmesan Cauliflower

January 8, 2013 37 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Roasted Parmesan Cauliflower

Easy Roasted Parmesan Cauliflower Dish

If you like cauliflower even a little, you will LOVE this simple roasted Parmesan cauliflower side dish – it melts in your mouth!  Plus cauliflower is a great source of vitamin C and the ‘super-vitamin':  vitamin K.

See below for tips on varying this recipe, as far as pan-frying instead, or you can also use different vegetables like broccoli, green beans, or asparagus!

Print Recipe

Easy Roasted Parmesan Cauliflower Recipe

Author: Kelly the Kitchen Kop

Ingredients

  • Cauliflower or other veggie of choice, cleaned and cut into bite-sized pieces
  • 1/4 cup pastured butter or ghee Remember not to be afraid of butter! Read more here about healthy fats!
  • 1/4 cup quality olive oil
  • 8 ounces or so of fresh Parmesan cheese if you're feeding a bigger group and using more than one head of cauliflower OR if you just like a lot of cheese, feel free to use more!
  • Sea salt and pepper to your taste preference
  • If you're using the veggie variations mentioned below you'll also want some fresh garlic or garlic powder, and fresh onion (chopped) or onion powder — just sprinkle some on and taste-test to see if you want more, this isn't an exact recipe!

Instructions

  • Melt butter in a small saucepan, then add in the olive oil.
  • Now cut your Parmesan cheese into hunks. Next, use a mixer to shred the cheese. I use my Bosch to quickly shred the Parmesan cheese (where to buy a Bosch, and here's more about my beloved Bosch).
  • Lay the cauliflower out on a parchment paper-lined cookie sheet, brush on the butter/olive oil, sprinkle with sea salt. Bake until it's golden brown at 375*, for about 10-15 minutes – don't overcook or it'll get mushy. Then sprinkle with however much Parmesan cheese that you'd like (a cup or so?), and broil just 'til it's melted.
  • Note:  Do you wonder about heated olive oil this high?  Read more about the myths about cooking with olive oil.  Personally, I've never had a problem with it smoking, but you have to watch it to be sure.  You could also use ghee, bacon grease, tallow, lard or coconut oil.
  • Use other veggies in this recipe, too!  You can actually use this same method to make almost any vegetable dreamy.  We've tried it with asparagus and green beans and both are really good!!!
  • Also, make this recipe on your stove-top!  You could also use this recipe to pan-fry/stir-fry veggies in stead of roasting in the oven.  We like cast-iron pans, but when we're feeding a bigger group, we use my favorite pan!  (Read more about why I love it here and all the things I can do with it.) Here's how:  Just sprinkle with seasonings, fry in oil on medium heat until they're crisp-tender, and a couple minutes before they're done, sprinkle the Parmesan cheese on to melt before serving.

Now wait until you see even your kids going nuts over this vegetable side dish!  🙂

  • Find more side dishes here.
  • Try this one:  Baked garlic green beans with a Parmesan crust topping
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Comments

  1. Stephanie Warner Gullette says

    October 10, 2016 at 3:50 AM

    Nice! Thanks

    Reply
  2. Commenter via Facebook says

    April 3, 2013 at 9:10 AM

    We love doing this with brussels sprouts too!

    Reply
  3. Commenter via Facebook says

    April 2, 2013 at 11:07 PM

    Will try!

    Reply
  4. Commenter via Facebook says

    April 2, 2013 at 10:25 PM

    https://gourmandeinthekitchen.com/2012/garlic-thyme-oven-braised-artichoke-recipe/ I make this minus the herbs (didn’t have them on hand the first time) and I used red wine, and my kids were fighting over the last one. So much excitement in the house on artichoke days!

    Reply
  5. Commenter via Facebook says

    April 2, 2013 at 9:48 PM

    Green beans- blanched for a minute then sautéed in olive oil with garlic and almond slivers and, of course butter…so yummy!

    Reply
  6. Commenter via Facebook says

    April 2, 2013 at 9:15 PM

    I do the same thing with broccoli added. My daughter also LOVES roasted brussel sprouts, with butter, olive oil, garlic and a touch of salt :).

    Reply
  7. Commenter via Facebook says

    April 2, 2013 at 9:07 PM

    Roasted carrots with butter. Steamed green beans with soy sauce.

    Reply
  8. Commenter via Facebook says

    April 2, 2013 at 8:37 PM

    Lyn Gorski – I know, see my post – I talk there about how you can make that with any veggie. 🙂

    Reply
  9. Commenter via Facebook says

    April 2, 2013 at 8:35 PM

    Jen Schroeder Zordan – I know! At the post I talk about how you can make the same recipe with *any* veggie. 🙂

    Reply
  10. Commenter via Facebook says

    April 2, 2013 at 8:21 PM

    https://www.food.com/recipe/mushrooms-and-green-beans-221448

    Reply
  11. Commenter via Facebook says

    April 2, 2013 at 8:20 PM

    My kids, and everyone else, love these: https://www.food.com/recipe/brussels-sprouts-in-garlic-butter-21761

    Reply
  12. Commenter via Facebook says

    April 2, 2013 at 8:18 PM

    https://www.realfoodwholehealth.com/2012/04/crispy-kale-chips-a-delicious-real-food-snack/

    Reply
  13. Commenter via Facebook says

    April 2, 2013 at 8:17 PM

    https://www.realfoodwholehealth.com/2011/01/carmelized-broccolini-with-garlic-butter/

    Reply
  14. Commenter via Facebook says

    April 2, 2013 at 8:16 PM

    https://www.realfoodwholehealth.com/2011/01/swiss-chard-with-bacon-and-garlic/

    Reply
  15. Commenter via Facebook says

    April 2, 2013 at 8:16 PM

    https://www.realfoodwholehealth.com/2011/05/easy-creamed-spinach/

    Reply
  16. Commenter via Facebook says

    April 2, 2013 at 8:01 PM

    That’s a picture of Asperagus. 😀

    Reply
  17. Commenter via Facebook says

    April 2, 2013 at 8:00 PM

    I just tonight made a moo shu with veggies (I used cabbage, broccoli, carrots this time) and eggs that my 2 year old loved, and she usually avoids veggies like the plague.

    Reply
  18. Commenter via Facebook says

    April 2, 2013 at 7:58 PM

    having a food neophobe (10 today) veg have been a long battle, but best recipe was to tell him that picking snowpeas and broadbeans out of the garden was naughty … I try not to catch him stealing and eating as often as possible …

    Reply
  19. Commenter via Facebook says

    April 2, 2013 at 7:57 PM

    Steamed cabbage with salt and plenty of butter. The cabbage gets really soft and sweet if you cook it long enough. Put a little water in the pan so it doesn’t burn. Cook with lid on about 15-20 min. My kids love it.

    Reply
  20. Commenter via Facebook says

    April 2, 2013 at 7:51 PM

    Pic looks like asparagus??

    Reply
  21. Jeanmarie says

    January 21, 2013 at 3:47 PM

    This did not turn out well for me, but it sure looked pretty, with the purple cauliflower I used. The Parmesan didn’t shred, it turned into mini-dices in my food processor, and so it wouldn’t really stay on the cauliflower. I like Victory Lynette’s idea of mixing the cheese with butter/olive oil blend. Maybe I’ll try it again.

    Or, I’ll probably just roast the cauliflower! I love roasted veggies.

    Reply
    • KitchenKop says

      January 21, 2013 at 3:52 PM

      Bummer! But yeah, I didn’t use a food processor on my cheese, but a *shredder* – maybe try that next time?

      Kel

      Reply
  22. Victory Lynette says

    January 18, 2013 at 8:23 AM

    Excellent. Mixed together the butter/olive oil in a bowl and stirred in the cauliflower to coat. Added a couple cloves of minced garlic, too. The Parmesan really gives it a nice touch. Really enjoyed it. Thank you!

    Reply
  23. Amanda Y says

    January 8, 2013 at 1:29 PM

    This looks yummy! Quick question tho–Thats a lot of (expensive here) Parmesean cheese slices, how much of it did you use to go with one head of cauliflower?

    Reply
    • KitchenKop says

      January 8, 2013 at 2:59 PM

      Yeah, most of that went into the freezer after I shredded it. 🙂

      I don’t know how much I used, I just sprinkled it all over… Maybe 1 cup or so?

      Reply
  24. Janny says

    January 8, 2013 at 1:09 PM

    I neglected to mention that chard is delicious baked this way, too. We hadn’t tasted it until I fixed it this way. Yum!

    Cut the thick, center veins out and throw them away. Take the leaves that remain and cut them into two-inch strips with your knife. Toss with oil. Lay them on a baking stone and add sea salt. Bake at 400 just until the leaves turn crispy (start watching after 15 minutes). These first turn “mushy” as they bake but will suddenly go crispy and hold their shape when you pick a piece up with your fingers. At that point, they will melt in your mouth, literally!

    Reply
    • KitchenKop says

      January 8, 2013 at 3:00 PM

      Yes, I love doing that with Kale, too. Here’s my Kale Chips recipe: https://kellythekitchenkop.com/2010/11/kale-chips-a-great-low-carb-crunchy-salty-snack.html

      Kel

      Reply
    • Jeanmarie says

      January 21, 2013 at 3:48 PM

      Oh, don’t throw away the centers! They work great in a gratin. Or give them to your goats. Ours love stuff like that.

      Reply
  25. Janny says

    January 8, 2013 at 12:52 PM

    Roasting veggies in this fashion is what turned the tide with our veggie-avoiding daughter. Asparagus is one of her favorites now; she likes it baked ’til brown and somewhat crispy on the edges. Sweet potatoes slices baked this way carmelize so even I have learned to enjoy them.

    I find it easiest to throw the pieces or slices of veggies into a bowl and toss with oil. Then I spread them out on my baking stone and add sea salt.

    Reply
  26. Teri Gelseth says

    January 8, 2013 at 11:11 AM

    Genius! I love picking up great new ideas for for vegetables especially ones the kids will eat. I am just kinda eat it raw whatever person. My creative juices really get going when we have family or friends around and i LOVED to cook for my husband but that creativity seems to wane when its just me and the kids…

    YUMM! Cauliflower is going back on my list 🙂

    Teri
    terigelseth.com

    Reply
  27. Liz says

    January 8, 2013 at 10:15 AM

    This is my favorite way to do cauliflower. Except I add a lot of fresh minced garlic and I usually have the oven hotter — 425 and it gets kind of “tender crisp” and full of garlicky yummy goodness!

    Reply
  28. Elizabeth says

    January 8, 2013 at 5:45 AM

    This sounds yummy! Can’t wait to try it!

    Previously, I never knew what to do with cauliflower. Then, I discovered this easy and delicious recipe:

    Prepare cauliflower, cut into small pieces. Wash and slice mushrooms. Melt butter/olive oil mixture in wok or skillet; add cauli and mushrooms. Sprinkle with salt, pepper and garlic powder. Saute until done. It gets done faster if you let it cook some with a lid on. Very similar to your recipe — without the cheese and still very tasty! 🙂

    Reply
    • Kelly the Kitchen Kop says

      January 8, 2013 at 11:33 AM

      Good idea to just do the same thing with stir-frying. I like parmesan melted or not, so just sprinkling it on after frying while it’s still hot would work, too. I don’t like mushrooms, but the rest of the family does.

      Thanks!
      Kelly

      Reply
  29. Jeanmarie says

    January 8, 2013 at 3:29 AM

    I was just wondering what to do with the cauliflower in the fridge!

    Reply
    • Jeanmarie says

      January 13, 2013 at 3:02 PM

      I’m starting to make it now… I just noticed it doesn’t say how much Parmesan cheese. Estimate?
      Thanks!

      Reply
      • KitchenKop says

        January 13, 2013 at 3:39 PM

        Hi Jeanmarie, I answered that in a comment below but thanks for the reminder, I should add it to the post. About a cup or so? 🙂

        Kelly

        Reply
  30. Mary Beth says

    January 8, 2013 at 12:30 AM

    Yumm!! I have PCOS and can’t eat many starches (think potatoes…) I’m always looking for new and tasty ways to make cauliflower. This one looks like a keeper!

    Reply

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