đ§đ My Oven Roasted Cauliflower Recipe with Parmesan Dipping Sauce is one that is loved even by people who say they donât like cauliflower! Crispy roasted cauliflower is easy to prepare, and Iâve given detailed instructions on bake times and oven temperatures below to guarantee yours turns out great.
Best Ever Parmesan Roasted Cauliflower
A timeless favorite, this is a classic roasted cauliflower recipe you’ll make again and again. Of course, there are all kinds of creative cauliflower recipes like cauliflower gratin, mashed cauliflower, and kung pao cauliflower.
However, this is the recipe I turn to when I need quick, reliable nutrients that always taste great! This method actually works well with a variety of veggies, like Brussels sprouts, carrots, and broccoli, too.
- Drizzled with a little coconut oil, seasoned with smoked paprika or turmeric, and baked for about 20 minutes, this recipe is vegan, gluten-free, and full of flavor.
- Itâs filling, hearty, comforting, and stays al dente. Thereâs enough texture retained so itâs not at all mushy and has plenty of chomp factor.
- The smoked paprika, along with the natural flavors that are brought out when you roast vegetables, make the cauliflower so tasty.
- While I donât mind the raw bitey-ness that raw cauliflower has, some people do, and roasting tempers and mellows it.
- If youâre trying to twist someoneâs arm to eat more vegetables, the easy, 30-second cauliflower dipping sauce canât hurt. Itâs made with equal parts sour cream and shredded cheese.
This was VERY easy to prepare and a big hit when I had to bring an appetizer for my foodie friends without a lot of time. Roasted cauliflower as an appetizer â what a concept! And so healthy too!! I used light sour cream to keep the calories down. This recipe is a keeper!
Sandy Cooper
Ingredients and Notes
To make roast cauliflower in the oven, youâll need:
- Fresh cauliflower – For even cooking, use a sharp knife to cut the cauliflower into bite-sized pieces. I like to save time by opting for pre-chopped florets. I use fresh cauliflower, but you can technically roast frozen cauliflower straight from the freezer. Just add a few minutes to the bake time to make sure it cooks through
- Coconut oil – I love roasting vegetables with coconut oil and donât think it makes the cauliflower taste like coconut at all. Use extra virgin olive oil or another favorite oil if youâre concerned
- Spices – Smoked paprika, salt, and black pepper
For the cauliflower dipping sauce, you’ll need:
- Sour cream – You can use cream cheese or mayo, including vegan or lite versions, instead of sour cream. Whatever you choose, let it come to room temperature for easy mixing
- Grated Parmesan cheese – I had Parmesan handy, but most any cheese will work
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Oven Roasted Cauliflower
This is such an easy roasted cauliflower recipe thatâs easy to customize using your favorite spices. Hereâs my preferred method for roasting cauliflower in the oven:
- Place cauliflower florets on a large rimmed baking sheet, arranged in a single layer.
- Evenly drizzle or massage with oil. I prefer to dip my fingers in the melted coconut oil and run my fingers over the florets so they donât become over-oiled nor have oil pooling on the baking tray.
- Evenly sprinkle with smoked paprika, and optionally sprinkle with salt and pepper, to taste.
- Roast at 375ÂșF until cauliflower is done to taste, with deep golden edges and fork-tender centers. I see many recipes roast cauliflower at 400ÂșF or 425ÂșF, but I find that a slightly lower oven temperature gives the cauliflower time to cook from the inside out and caramelize beautifully on the bottom. I find that 20-25 minutes is typically all I need!
- Serve as an appetizer or side dish with the creamy Parmesan dipping sauce.
Recipe FAQs
To prevent soggy cauliflower, be careful not to add too much oil, using just enough to coat each floret. Then, don’t rush the baking, and avoid overcrowding the pan, leaving space between each piece.
Yes, follow the recipe as written, seasoning the cauliflower. Then, arrange the florets in an even layer in an air fryer basket, and air fry at 375ÂșF until crisp.
Yes, once combined, the dip will stay fresh in an airtight container in the fridge for 2-3 days. Just give it a quick stir to redistribute the ingredients before serving.
Of course, be sure to consult your doctor with any specific questions or concerns. However, generally speaking, cauliflower is an excellent source of vitamins, nutrients, and fiber, and this recipe is sugar-free and provides good-for-you fats. As a result, it’s a healthy option in my book!
Yes, use your favorite plant-based sour cream and Parmesan alternatives for the dip. Or, omit it completely. The cauliflower is delicious on its own.
Roasted Cauliflower with Creamy Parmesan Dip (Easy & Crispy)
Equipment
- 1 Small Bowl
Ingredients
- 1 head of washed and trimmed cauliflower, broken into 1 to 2-inch florets
- about 1 tablespoon coconut oil, or your favorite oil
- about 1 teaspoon smoked paprika, or use turmeric, Old Bay, seasoning salt, grill seasoning, garlic powder, or your favorite spices or seasoning blend
- salt and pepper, optional and to taste
Dipping Sauce
- œ cup sour cream, or cream cheese or mayo; use lite or vegan versions as desired
- œ cup grated Parmesan cheese, or your favorite shredded cheese; use lite or vegan versions as desired
Instructions
- Preheat oven to 375F. Line a baking sheet with a Silpat or with foil; set aside.
- Place cauliflower florets on baking tray, arranged in a single flat layer, not quite touching, if possible.
- Evenly drizzle or massage with oil. I prefer to dip my fingers in the oil and run my fingers over the florets so they donât become over-oiled nor have oil pooling on the baking tray.
- Evenly sprinkle with smoked paprika, and optionally sprinkle with salt and pepper, to taste.
- Bake for about 2o to 25 minutes, or until cauliflower is done to taste, noting that the top side stays whiter while the base could be caramelizing/browning quite a bit, so make sure to check the undersides, too. I donât bother flipping it midway through roasting, although you could.
- While cauliflower is baking, make the dip by stirring together the sour cream and cheese in a small bowl; set aside until serving.
- Remove cauliflower from oven and serve with the dip as soon as itâs cool enough to eat. Cauliflower is best warm and fresh although can be kept airtight in the refrigerator for up to 5 days; eat chilled or gently reheat as desired. Extra dip will keep airtight in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Balsamic Brussels Sproutsâ These balsamic Brussels sprouts are easy to make and pair perfectly with any main dish. Serve with Parmesan and chopped pistachios to amp up the flavor!
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Parmesan and Herb Roasted Potatoesâ These herb roasted potatoes are sprinkled with Parmesan cheese and are made with seasonings you already have on hand. So easy to prep, and crazy delicious!
Honey-Roasted Sweet Potatoes â You canât go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside! The simple honey-cinnamon dip is and creamy, loaded with flavor!!
This sounds so incredibly good! I love roasted cauliflower so I can only imagine how much better it would be with that delicious parmesan dip!
I would gladly trade you this, for those new Funfetti cupcakes of yours :)
So cauliflower is trending. When you went over the list, I was amazed. Well thank you for making me ‘contemporary’ which is actually the theme of my last blog. So perfecto! As it happens I already like cauliflower. And this recipe is easy and delicious without putting myself in stocks with guilt over too many calories. What a relief! I love turmeric, but ever since I tasted smoked paprika I can’t get enough of it. So we know the direction I am moving to.
I used to love turmeric but ever since I tried smoked paprika, that’s my go-to, for sure! And yes, cauli is very trendy right now. Everywhere I turn, there’s something new with it!
I’m a recent cauliflower convert (shocker) and I NEED to try it roasted. We’ve only eaten it pureed so far, but roasted sounds so much better.
Ok yes, knowing you, that IS A Shocker! But I am so proud of your! Pureed is really only my thing for soups but chewing, texture, roasting, so good! Roast it with coconut oil for some extra good stuff!
Bring on those classic veggie recipes — they’re my absolute favorites! I love roasting them (especially Brussels sprouts until they get crispy… seriously addictive) or steaming them followed by a generous shower of Cajun seasoning. I’m still new to cauliflower, but so far I’m in love! I think I need to go buy some smoked paprika… I can’t believe I don’t have any on my spice shelf!
I also love cauliflower any which way. Have you seen the whole baked cauliflower dishes some restaurants serve? Pretty impressive. But this seems a whole lot easier to eat. Both broccoli and cauliflower acquire the most lovely little crunchy bits when roasted. Definitely my favorite way to eat them :)
I’ve seen those and yes, way easier to eat this way :)
I eat about a head of cauliflower a week. I should really grow it in my garden, but I think I’d need to use so much space it isn’t really worth it. I have tried cauli crust (meh) and cauli rice (delish!), mashed cauli (LOVE) and caulifredo (been making that shit for years) and also my spinach artichoke dip with cauli.
I love it. So versatile!
I know you love it and have all kinds of ways to integrate it. That spinach/artichoke dip sounds awesome and I still need to make that since some of my fave things ever are spinach/arti dip AND cauli!
Simple, roasted veggies are the best. Cauliflower is especially tasty when roasted because it gets that awesome caramelized flavour. Love this simple dip, too. Pinned!
Thanks for pinning, Katy!
Did you ever see that roasted curry cauliflower that Kevin did?
Oh my heavens!
I could drink this dip Av.
How was Easter?
Aruuuuuba! That’s how. :-)
Ironically I think I pinned that recipe of Kevin’s today if you mean Closet Cooking. It came up when I started pinning this one as Related Pins! Hope you had a great Easter, sweetie!
Prettiest cauliflower I’ve ever seen! And this dip – YUM! Pinned girl!
Prettiest ever? Well I’m honored – thanks, Trish! And thanks for pinning!
Cauliflower dip is absolutely the best thing I’ve seen all day! What a great use of this veggie! I don’t like it plain, but I love it dipped up and served with some chips!
Cauliflower and parmesan.. this is great combination, I just recently posted cauliflower fritters with parmesan of course and they were delicious!
I’d be in serious trouble with that dip! Yum!!
I enjoy roasting cauliflower! This looks so delicious!
I love roasted cauliflower, I could live off of this!
This looks absolutely delicious! My boyfriend would love to eat this. He’s a cheese dip lover ;) I think I could devour a whole batch of this too. Also, I think this definitely makes a great party snack. :3
I’ve been seeing oven-roasted cauliflower popping up EVERYWHERE lately, and I have been telling myself that I need to try it. I love how crispy and golden yours look and OMG that parmesan dip looks like the perfect accompaniment! pinned and so trying soon! :)
Thanks for pinning & yes, so much cauli, everywhere!