garlic parmesan roasted cauliflower

Oh man, I’ve been waiting on cauliflower to go on sale forever! Because, as much as I love cauliflower, I’m not paying almost $5 for a head of it. So, when I saw it for less than $3, I snatched that thing up.

This is one of my favorite ways to cook cauliflower. Of course I roasted it because I like almost every vegetable roasted and then I added just a little garlic, parmesan, salt, pepper, and parsley. Simple flavors make for a simply delicious dish.

Garlic Parmesan Roasted Cauliflower

garlic parmesan roasted cauliflower in yellow bowl

 
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4.75 from 4 votes

Garlic Parmesan Roasted Cauliflower

Garlic parmesan roasted cauliflower is an easy way to make flavorful vegetables that everyone will have everyone begging for seconds.
Total Cost: $3.90 recipe / $0.65 serving
Author: Beth - Budget Bytes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 6

Ingredients

  • 1 head cauliflower ($2.68)
  • 2 Tbsp olive oil ($0.22)
  • 1/4 cup + 2 Tbsp grated parmesan ($0.32)
  • 1/2 Tbsp minced garlic ($0.18)
  • 1/2 bunch fresh parsley ($0.44)
  • to taste salt and pepper ($0.05)

Instructions

  • Preheat the oven to 400 degrees. Remove the outer leaves from the cauliflower. Cut the head in half and then into quarters. Cut the core off of each quarter and then break into bite sized florets (see photos). Rinse the florets well under running water.
  • In a large bowl, combine the olive oil, minced garlic, and 1/4 cup of grated parmesan. Mix to combine. Add the cauliflower florets and stir until they are well coated with the garlic cheese mixture.
  • Turn the coated florets out onto a baking sheet (covered with foil for easy clean up) and spread into a single layer. Sprinkle with salt and pepper. Bake in the 400 degree oven for 45 minutes, giving them a quick stir every 15 minutes. Before the final 15 minutes of cooking, sprinkle the last 2 Tbsp of parmesan over top.
  • While the cauliflower is roasting in the oven, rinse the parsley, shake dry and then roughly chop. Sprinkle the parsley over the cauliflower after it finishes roasting.
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Step By Step Photos

whole cauliflower on cutting board
Here is a quick tutorial on how to cut cauliflower into florets. Begin by removing the big green leaves around the base. You should be able to just pull them off with your hands.

cut cauliflower on cutting board
Cut the head straight down the center and then cut each side in half again. Cut the core off of each quarter by slicing diagonally. At this point you should be able to just pull it apart into florets with your hands.

cauliflower florets cut on cutting board
Use the knife to separate any large chunks. Wash the florets well under running water (use a colander).

seasoning (garlic, olive oil and parmesan) in bowl
In a bowl large enough to hold all of the florets, combine the olive oil, minced garlic, and 1/4 cup of the parmesan. Mix it well with a spoon or fork.

cauliflower added to bowl of seasoning (coated)
Add the well drained cauliflower and stir it until everything is well coated with the garlic parmesan mixture. It may seem like it won’t coat everything at first but if you keep stirring, eventually everything will get coated.

seasoned cauliflower placed on baking sheet covered in tin foil
Turn the cauliflower out onto a large baking sheet (covered in foil) and spread into an even layer. Sprinkle with salt and pepper. Bake in the preheated 400 degree oven for 45 minutes, stirring every 15 minutes. Add the last 2 Tbsp of parmesan just before the last 15 minutes.

parsley chopped with large knife
While the cauliflower is in the oven, wash and roughly chop the parsley”

Finished roasted cauliflower on baking sheet
After roasting, the cauliflower should be soft and browned around the edges.

parsley sprinkled on cooked cauliflower
Sprinkle with the chopped parsley.

Top view of finished roasted cauliflower

garlic parmesan roasted cauliflower being taken off baking sheet and placed into bowl

garlic parmesan roasted cauliflower in yellow serving bowl