The most incredible cauliflower recipe ever – Roasted Parmesan Crusted Cauliflower is quick, easy and off-the-charts delicious!
Try it for dinner tonight – as a side, or as the main. Or as a healthy, low carb snack at a gathering!

Roasted Parmesan Crusted Cauliflower
This Roasted Parmesan Crusted Cauliflower is the low carb, healthier version of these Parmesan Crusted Potatoes I shared a few weeks ago. Because I felt so bad for everyone who left wailing messages along the lines of “I’m trying to be healthy! What are you doing to me!!!?”.
Then there was one sensible lady who calmly asked “This looks terrific. Do you have any suggestions for other vegetables this could be made with?” And here is my sensible response – Parmesan Crusted CAULIFLOWER!!!
The most amazing cauliflower recipe ever – full stop!

This is an unbelievably delicious way to roast cauliflower!
I must confess, I thought it would be as easy as swapping the potatoes for the cauliflower. But actually, it didn’t work that well, it came out quite soggy. Which, logically, makes sense because cauliflower has more water in it than potatoes.
So it took a few goes to get it right. I added a little panko breadcrumbs to add crunch, reduced the oil a touch (too much oil actually makes the crust soggy with cauliflower, unlike with potatoes), I bake it for a few minutes after turning the cauliflower to reveal the gorgeous crust to add a bit of extra crunch.
And the small yet big change I made was to eliminate salt altogether. Potatoes can take alot of salt.
Cauliflower cannot.
So the parmesan alone is enough salt for cauliflower. Though if you have a very salty palette, you may wish to sprinkle some on at the end. But try it first without adding extra salt, see what you think.

How to serve Parmesan Crusted Roasted Cauliflower
I know the obvious way to serve this Parmesan Crusted Cauliflower is as a side. But I think it also makes a very satisfying vegetarian meal. Cauliflower is quite meaty, don’t you think? You can even make cauliflower steaks using this recipe. Imagine that!
This was actually my lunch on the day I photographed this – see below. I made some couscous, stirred through butter, salt, pepper and sliced spinach. Added tomatoes on the side, piled on the cauliflower.
Not a bad lunch! ~ Nagi x
More cauliflower recipes

PS The crust is on one side only. So one side has nice browning from the roasting, and the other side is crusted with the parmesan. 🙂

WATCH HOW TO MAKE IT
Roasted Parmesan Crusted Cauliflower recipe video!
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Roasted Parmesan Crusted Cauliflower
Ingredients
- 1 large head of cauliflower , firm not old and floppy
- 2 1/2 tbsp olive oil
- Black pepper
- Oil spray (I use olive oil) (Note 1)
- Finely chopped parsley , for garnish, if desired
Crust:
- 1/2 cup / 50g grated parmesan , the sand-like type (Note 2)
- 1/4 cup panko breadcrumbs (Note 3)
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/2 tsp black pepper
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Mix Crust ingredients in a small bowl.
- Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5″ thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.
- Line a baking tray (30 x 40 cm / 12 x 16″) with paper.
- Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
- Sprinkle Crust mixture all over the tray, as evenly as possible. Don’t touch it once scattered.
- Place cauliflower down on the Crust mixture, pressing down lightly. Don’t jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.
- Spray generously with oil. Sprinkle with a bit of black pepper (optional).
- Bake for 20 minutes until crust is deep golden.
- Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
- Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.
Recipe Notes:

Nutrition Information:
In case you missed it…
Crispy Parmesan Roasted Potatoes!

LIFE OF DOZER
Size perspective – this is at the foot of my queen size bed…. He’s 40kg / 80 lb!!!!!

This is on my table for dinner tonight, along with a small (but plenty) ribeye. It doesn’t happen often, but this photo set made my mouth water! 🙂
Like Naomi, Dozer Dawg makes my day!! What a softie he is.
PS…love the new way of doing things on your main page Nagi, it looks great and loads Really Fast!
Rib eye for you too??!!! Dorothy is having rib eye too! Hmm, maybe I should change my dinner plans for tonight!! I’m so glad my main page is loading faster but I didn’t even DO anything! I really need a new logo though…. I may have to get input from everyone to help me! N xx
Had to pop in and let you know – this dish is so far past delicious, I can’t even find the word!!
Followed the recipe to a T, but for adding a smoosh of roasted garlic granules (garlic hound that I am)..and truly would not change another thing. This is my go-to for cauli! Thanks Nagi, you Rock!!
WHOOOOOOOOTTTTT!!!! ❤️
Yum! This looks delicious. I love roasted cauliflower and most any other veggies that can be roasted. The parmesan just takes it to another level. Can’t wait to make this.
Dozer is a big, sweet boy. He just makes my day!
He IS big, sometimes sweet and always makes my day too! 😂
We just roasted cauliflower last night, but it was ho hum compared to this! Buying a head of cauliflower today to give this a go!
Bah! Even plain roasted cauliflower is da bomb! 😘
Hi Nagi! I love cauliflower, raw or cooked, in any form! This is making my mouth water! And, i just happen to have a large head in the refrigerator, as well as several nice ribeye steaks. Can you guess what we’re having for dinner? 🙂
And now I’ve got a hankering for a BIG JUICY STEAK!!!!
oh………..these look so good!
What do you use for the oil spray?
p.s. I just love Doozer
Hi Jude! I use whatever I have on hand 🙂 Sometimes olive oil, sometimes canola! N xx