This Roasted Garlic Parmesan Cauliflower recipe makes crispy cauliflower bites with garlic Parmesan breading. They are baked in the oven instead of fried. It's bound to become your favorite vegetable side dish!
Cauliflower is my favorite vegetable. When I don't roast it, I make Mashed Cauliflower and my Cauliflower Alfredo Sauce.
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Why You'll Love This Recipe
Roasting cauliflower is my favorite way of preparing it. This underrated vegetable has so much to offer and roasting it definitely tops the list. It brings out its delicious flavor and paired with garlic, Parmesan, and breadcrumbs create an irresistible dish. To make crunchy breaded cauliflower bites, you can use one of two methods. The final result is irresistible crunchy cauliflower bites!
This Roasted Garlic Parmesan Cauliflower is the best idea for a side dish featuring this vegetable. Aside from turning it into a vegetarian, healthy Alfredo sauce, or mashed cauliflower of course.
Ingredients:
- cauliflower - I used a medium size fresh cauliflower head. I do not recommend frozen cauliflower florets.
- butter - Not only does it allow the breading to stick to the cauliflower, but helps the florets brown nicely.
- garlic - Add flavor during roasting. I recommend using fresh garlic bulbs, but garlic powder works in a pinch.
- bread crumbs - I used plain, but Italian style or even panko can be used. If you don't have any on hand, make my homemade bread crumbs. It's so easy!
- Parmesan cheese - Adds toasted cheese flavor and crunch to the florets.
How to make roasted cauliflower?
- First cut the cauliflower head into florets, roughly the same size. You can slice the big florets in half if needed.
- You can either toss the cauliflower with olive oil or melted butter and then sprinkle with the breading mixture and stir to coat. I use this method in my The Best Roasted Broccoli recipe. The other option, that helps prevent any breading from falling off the cauliflower pieces, is to dip each floret into melted butter and then into the breading mixture. I use this method in my Baked Artichoke Hearts recipe and it's perfect!
How long does it take to roast cauliflower in the oven?
The time of baking cauliflower in the oven depends on the size of the pieces. If you cut the cauliflower head into florets, bite-size pieces, you need to preheat the oven to 400 degrees F for 25 to 27 minutes, or until the breading is golden brown. The whole cauliflower will take longer and the timing again will depend on how big the cauliflower head is. For an average size head, it may take anywhere from 40 to 50 minutes. Cauliflower steaks take about 15 minutes of baking time.
Helpful Tips!
- Cut the cauliflower into same-size florets so they all bake evenly.
- To save time, you can use a zip loc bag to coat the cauliflower. Place it in the bag, drizzle with butter, and shake to coat. Add breading, shake again, and place all on a baking sheet.
- After baking, drizzle hot sauce over the florets for the hot wings flavor!
Recipe FAQs:
I recommend using fresh cauliflower. Frozen florets need to be thawed and will still have excess moisture. This can cause the cauliflower to burn and not roast properly.
Of course! Preheat the air fryer to 400 degrees F and roast the cauliflower for 15 minutes. An air fryer will usually cut the roasting time in half. Make sure to not overcrowd the basket or tray. The air needs to circulate around the food.
Absolutely! Use them along with plain bread crumbs or on their own. They will add even more crunch!
More delicious side dish recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Roasted Garlic Parmesan Cauliflower recipe
Ingredients
- 1 medium cauliflower head
- ½ cup butter melted
- 2 garlic cloves minced
- 1 cup Italian or plain breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper. Set aside.1 medium cauliflower head
- Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
- Melt butter and in a small bowl. Add garlic and stir in.½ cup butter, 2 garlic cloves
- Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.1 cup Italian or plain breadcrumbs, ½ cup grated Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon black pepper
- Dip each cauliflower piece into butter first, then to breadcrumbs.
- Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
- Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.
Video
Notes
- This cauliflower can be served as a side dish or an appetizer along with a dipping sauce, like Ranch.
- This breading method prevents the coating mixture from falling off the cauliflower pieces. You can also pour the melted butter over cauliflower bites in a bowl and toss gently to coat. Then sprinkle with breading mixture and stir to coat. Bake as instructed in the recipe above.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Kristin says
Great recipe!! My husband does not like cauliflower but really liked this!! I used half bread crumbs and half panko with a pinch of cayenne. Will make again!!
Anna says
I am so glad it was a hit! Thank you, Kristin!
Latonia says
This recipe was outstanding. I reheated them in the airfryer and what I might do is just cook them in the airfryer next time instead of the oven to get the crispyness. They were really good!
Anna says
Fantastic! Thank you, Latonia!
Lindsay says
This was BOMB y’all. I did olive oil instead of butter and it was so tasty. Gonna be my new go-to pasta substitute
Anna says
Thank you so much, Lindsay!
Judy says
Not a huge cauliflower fan but this recipe was delicious and super easy. Will definitely make this again.
Anna says
Thank you so much, Judy!
lauren says
love this recipe! only had whole wheat bread crumbs, but was just as delicious! me and my sister are not cauliflower fans but now we are! thank you so much for sharing this recipe!!!!!!!
katie says
First and only way I will roast cauliflower! Thank you so much!
Anna says
Yay! Thank you, Katie!
Priscila says
Excited to try this recipe. looks good!!! Just a question, tried looking through comments but didnt see any answer. Is there anything I can prep beforehand? With two kids, dinner time can get hectic so I try to prep what I can during naptime. Thank you!
Karen says
I was going to try to complete all the breading and arrange them on the sheet tray. Pop it in the fridge until I’m ready to roast. I thought about parboiling the cauliflower to shorten the roasting time but I’m not sure how the coating will do with a shorter cook time.
Mimi K. says
Can other cheeses besides parmesan be used?
Brandi Stanner says
I'm making this for Thanksgiving side. Have to travel about an hour to my sons. Does anyone know how well this reheats?
Lauren Bradford says
I'm wondering the same thing I'm taking it on a long trip to my family's thabskgiving. I wish someone would respond if they knew.
Anna says
Hi Brandi and Lauren! If you want to make this cauliflower ahead of time and reheat it, it should be fine. The breading might not be as crispy though. Of course, the best would be, if at all possible, to roast it at your location before serving. It will have the best texture. I hope this helps!
Leilani says
So yummy!!! I made marinara sauce with sausage to put over the top...definitely will be making again 🙂
Anna says
Awesome! Thank you so much, Leilani!
Chelsa says
I made this for myself the first time I tried this recipe. I ate a whole head of cauliflower to myself! It was that good! Three nights later I made it for my stepmom, dad, and brother. And each of them took seconds, and my stepmom wanted the recipe. Such a simple thing to make and it tastes so good! I added 1/2 cup of grated Parmesan as well the second time and it tasted good too! 🙂
Chelsa says
Sorry I meant shredded cheese *
Susan says
This was beyond good!! Took to a friends for dinner & it was a HUGE hit. Four kids we’re fighting over it, one head was clearly not enough. My daughter, who would never even try cauliflower went in for more.
I used a little butter & more olive oil, doubled the garlic, skipped the salt, I find parm cheese is salty enough. Used seasoned panko breadcrumbs & can’t wait to make it again, this time will use 2 heads of cauliflower
Sarah says
I used purple cauliflower. It was fun, colorful and delicious.
Anna says
Hi Sarah! Wow! Love that you used purple cauliflower! Thank you for sharing!
Theresa Curreri says
I like to know if Purple Cauliflower taste same at white Cauliflower?
Anna says
Hi Theresa! From my experience, colored cauliflower (purple, orange, green) tastes just like the classic white cauliflower. I hope this helps!
Rebecca says
Wow, we love this recipe! Super easy and delicious 👍
Anna says
Thank you so much, Rebecca!
Connie says
How many servings? (247 cal / serving)
Lynae says
I think I read 6 servings but was wondering the same thing.
Sondra L Olcott says
Amazing!!!!!!!!
Anna says
Thank you, Sondra!
Eileen Lippy says
Anna, this recipe looks awesome, was wondering if you ever cooked this recipe in an air fryer? Any suggestions you have are greatly appreciated if you haven't.
Eileen
Anna says
Hi Eileen! I have not but it should work just fine. I would suggest cooking it for half the time. Air fryers usually cook faster. I hope this helps!
Jerri says
I wonder if crumbs would fly off in air fryer
Anna says
Hi Jerri! I never had a problem with breaded food having crumbs fly off.
Merce says
Hi Anna, just tried your recipe and it is super tasty plus easy to make. I have an electric stove so am usually concerned with how hot it runs. This led me to researching heat points of different oils. I saw that almond oil has a heat point of 460 to 480°F plus it packs a nice vitamin E percentage so I bought a bottle and followed your recipe as written. The fiancé and I loved these awesome bites. Wow and thank you! 🙂
Anna says
Hi Merce! Thank you for sharing your substitutions! I am so glad the cauliflower was a hit!