Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win. Truly, there’s something for everyone in this roasted cauliflower recipe: Kids love crispy, cheesy cauliflower—and parents love that kids love it. Meal preppers like that it reheats well. Cauliflower fans will […]
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Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win. Truly, there’s something for everyone in this roasted cauliflower recipe: Kids love crispy, cheesy cauliflower—and parents love that kids love it. Meal preppers like that it reheats well. Cauliflower fans will appreciate the ease of prep, and brassica haters will be won over by this roasted cauliflower recipe’s flavor boosters—hello onion, garlic, black pepper, and thyme. It’s a side dish with natural charisma.
With this roasted cauliflower, as with life, timing is everything: cook the cauliflower florets in a single layer on a baking sheet until they’re almost completely done before adding the cheese, which will ensure they’re evenly cooked and perfectly tender on the inside. The Parmesan cheese adds flavor, of course, but it also helps the exterior get crispy and caramelized in the last few minutes of cooking time.
Feel free to use the finest head of cauliflower from the farmer’s market, but this cauliflower recipe is equally delicious with a bag of pre-cut cauliflower florets. Freshly grated Parmesan generally has more flavor, but store-bought grated parm is just as effective. Roasted vegetables can be prepped in advance; either prepare all the elements ahead and roast on a sheet pan when you’re ready to eat, or cook a big batch and reheat whenever you need an easy side dish or a hearty addition to your next salad or grain bowl.
Ingredients
4 servings
Preheat oven to 425°. Toss 1 medium head of cauliflower, cut into florets, 1 medium onion, sliced, 4 garlic cloves, unpeeled, 4 sprigs thyme, and 3 Tbsp. extra-virgin olive oil on a large rimmed baking sheet; season with kosher salt and freshly ground pepper. Roast, tossing occasionally, until cauliflower is nearly tender, 35–40 minutes. Scatter ½ cup finely grated Parmesan over and toss to combine. Roast until cauliflower is tender, 10–12 minutes.
Get unlimited recipes from Epicurious & Bon Appétit for just $40 $30/year. SUBSCRIBE WOW! We loved the recipe for the roasted cauliflower! Easy to put together and even easier to eat and enjoy! I baked ours on a new Silicone-coated pan and the clean-up was also amazing> My husband has decided he likes cauliflower better than broccoli! I sliced the head into steaks and it cooked more quickly.
Was looking for a cold weather cauliflower dish. Good flavor and I will make it again.
Love this recipe having made this a number of times. I found I prefer thinly sliced shallots to onions but both are delicious. My suggestion is if you like roasted vegetables double the recipe. It’s that good.
This tasted amazing. I made this as prep for tomorrow but then I ignored my dinner and ate a whole bowl of this instead once it was out of the oven. Other comments suggested over pasta also which would be delicious. I used whole florets instead of the sliced florets (as in the image) so the cooking time worked out fine. Also made the onions quite a chunky cut so they didn't crisp and burn. I substituted rosemary instead of thyme and coconut oil instead of olive. I recommend using a little more garlic cloves in skins. Once it's all roasted take out the herb sprigs and discard, squeeze the garlic cloves out of the skins and put in a bowl with the roasted cauliflower and onion and then stir together with the cheese (adjust to your liking of how much cheese you want to put in), put in a glass dish and pop back in the oven long enough for it to meld together (about 5-10 mins). Very delicious!
So cooking time depends on size of florets. To give onions a chance to roast fully, would use medium sized florets. Would use 425 as it results in crispy tops. I like the garlic as is, it roasts and softens and you can squeeze it out at the end if you like that. I tossed everything in a bowl before spreading on the cookie sheet. At the end I added the parmesan and turned off the stove while it baked onto the cauliflower (and onto the cookie sheet lol. Overall nice consistency and taste
Actually a 2 as written but with some modifications it is a great cauliflower recipe. After roasting for 30 minutes I transferred to a glass baking dish, pushed the garlic out of the papery shell (should have thinly sliced at this point), pulled the thyme leaves from the stems (next time I will just use thyme leaves) and then after tossing topped with the Parmesan and baked for the last 10 minutes. Leftovers (was cooking for 2) will go into pasta for the next meal. Love two dinners from 1!
Great recipes but why do you keep showing how to make Hummus dips instead of what the recipe is being shown?
Excellent. Sliced the cauliflower in slabs to match the photo and so more of the floret is against the pan. Next time I will slice the onion in wedges, also as per the photo. I found the cooking time to be perfect.
Nice and easy variation of roasted cauliflower. Cooking time in recipe is waaaaaay to long. I roasted for about 8 minutes total and it was delicious.
