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!
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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.
Judi G says
LOVED this recipe!! I needed more than 1/2 c. Butter and 2 cloves of garlic but breadcrumbs and cheese qty was spot on. Prep time dipping and breading took longer than 10 mins and a bit messy. As suggested, I'll try pouring butter and sprinkle breading next time. I'll also experiment w/other seasonings in the breading mix. All in all this is a really tasty recipe!!
Sam says
Loved the recipe! Cut the butter in half and used olive oil, which I love. Mistake. Stay with the butter or ghee. Everyone loved it!
Pat H says
The cauliflower was delicious. The recipe was easy to make and my cauliflower came out just like the picture. I did not have Italian bread crumbs and substituted panko crumbs. Very crispy. Definitely a keeper! Thank you!
Anna says
I am so glad the cauliflower was a success! Thank you, Pat!
Gerry says
We enjoyed this recipe very much. We did ours in the air fryer and they came out very delicious.
Anna says
Perfect! I am so glad it was a success! Thank you, Gerry!
Gisela Raymond says
Hi, my name is Gisela and I'm interested to know what temperature you used and for how long. Did you steam the Cauliflower before putting it in the Air Fryer. Hope to hear from you, thanks a lot Gisela...
Rebecca Vossler says
I made the recipe and loved it, but I did find it a little time consuming. I tried it again and put the butter in a gallon ziplock bag, added the cauliflower and shook to cover. I then added the breadcrumbs and parmigiana mixture, shook again. Placed on the pan and baked as directed and it turned out great. Thanks for the recipe!
Anna says
Hi Rebecca! Yes, the ziploc bag works great! Thank you for making my recipe!
Al says
Since I only eat Keto, our family left out the bread crumbs and added a touch more parmesan cheese. Delicious.
Andrea says
This is definitely the best cauliflower recipe I have tried. I will be using this again. I did use half regular and half panko breadcrumbs. Like the crunch of the panko. This came out crispier than any other recipe I have used.
Anna says
That's wonderful! I am so glad you enjoyed the dish! Thank you, Andrea!
Deborah K Campbell says
Very good. The only alteration I make is I use 1/2 cup Italian bread crumbs and 1/2 cup panko breadcrumbs instead of 1 cup breadcrumbs. Makes it a little crunchier with the panko. Made many times.
Anna says
Thank you for making my recipe, Deborah! I love the addition of panko!
Ginny says
Super easy and super tasty. I'm going to try it in my air fryer next time. I highly recommend this recipe.
Anna says
Thank you so much, Ginny! I've made it in the air fryer and it works great!
Kambee says
Thank you for this delicious recipe! My daughter is a vegetarian and this makes a great meal. I usually make a double batch, it's so good. When I make the recipe, I dip the cauliflower florets in melted unsalted butter with garlic and then roll them in a mixture of Italian and plain breadcrumbs with the grated cheese (I use both regular and panko style breadcrumbs). Once again, thank you!! The dish is one of pur favorites, and plan on adding it to my Christmas menu this year.
Jennie says
Love this recipe and have made it several times. I have passed along your recipe to multiple people that I’ve made it for as well.
Kristine S says
This is delicious! It reminds me of how my mother-in-law made it. Only I think she might have sautéed it in EVOO. But this is awesome, no matter how it is cooked! So much flavor. Thank you!
Gloria says
My husband and I are obsessed with this recipe. Neither of us are typically big fans of cauliflower, but this recipe is one of our new favorites. I definitely recommend... I shared it with my sister and her kids even ate it... and what kids like cauliflower? Thank you!
Stafinia says
Made these as a side for dinner tonight. Never had cauliflower before but WOW! New fav recipe and perfect side! Thanks so much for sharing!
Melissa says
Thank you for this amazing recipe!! I never make comments but I have to for this one. My husband hates cauliflower so I made it for everyone else. Their comments convinced him to try it...he was convinced. These cauliflower florets are crispy on the outside, soft on the inside and oh so delicious. My husband doesn't like garlic but he loved these. I made a full pan of them (1 large head of cauliflower) and doubled the butter but I didn't need to double the bread crumbs. Thank you THANK you!! This is going in my permanent rotation for parties and for ME !!! Loved them! All the kids ate and enjoyed them too. WOW!
Anna says
Hi Melissa! Thank you so much for making my recipe! I am so glad the cauliflower was such a hit! Yay! This recipe tends to turn people into big cauliflower fans. 😀 Have a beautiful day!
Sue says
I made this tonight, and it was delicious!!!!! I’ve tried making breaded cauliflower before, but it was never as good as this! I followed your recipe, the only thing I didn’t add was salt and pepper. My Panko breadcrumbs were seasoned, but I still added garlic powder and Parmesan cheese (from the shaker 🤫)! I love that the recipe calls for butter, and not eggs! I used vegan butter! Thank you so much for this recipe!!!!