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Easy Roasted Parmesan Cauliflower Recipe

Author: Kelly the Kitchen Kop


  • 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!


  • 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.