Roasting veggies can be every parent’s superpower. Or, at the very least, it’s MY superpower. This recipe for Parmesan Roasted Cauliflower is just another in a long list of veggie wins here at Juggling with Julia HQ.
There was the Brussel Sprouts Miracle of 2012, a story I’ll never tire of retelling. Then, we have my daughter’s repeated request for salty kale chips. But another notable win, and perfect for this upcoming season, is probably the roasted butternut squash salad with brown rice and candied walnuts and that yummy citrus dressing. That recipe definitely needs a new photo shoot!
How’s does one obtain this super power? Today, in addition to sharing my recipe for the delectably delicious parmesan roasted cauliflower, I’ll also share my tips for roasted veggie success. Then you, too, can start increasing the tally marks in the win column.
What qualifies as a win at my table?
-> when the serving on every plate disappears
-> when the college kid, whose only veggie for two months has been lettuce, goes for seconds
-> and especially when there is none left at the end of the meal
{This past weekend, the disappearing act was largely thanks to my sister, who stopped by and happened to park her hungry self right in front of the serving bowl!}
So, Parmesan Roasted Cauliflower was a win here. Empty plates and happy faces don’t lie.
Wait, isn’t cauliflower just white broccoli?
Oh no no no no no. Dear heart, if that’s what you’ve been thinking, let me set you straight. Sure, they both grow in ‘heads’ and are both of the cruciferous family. There’s lots of nutrition to boast of, too, especially vitamin C, B-6, and calcium.
When it comes to texture and taste, though, they part ways. While broccoli stays a little fibrous (dare I say tough) after roasting, cauliflower softens just right. And broccoli, though wayyy tastier when roasted, still seems to retain some of its sulfur-ish nature. Cauliflower, on the other hand, morphs into a mild flavor that pairs well with herbs, salty Parmesan, and other everyday seasonings.
I’m not dissing broccoli, no ma’am. I’m just giving props to its quieter, less intrusive cousin.
Tips for roasting veggies everyone will love
What does it take to get to Expert level at the veggie roasting game? Well-roasted veggies are golden to dark brown in color, and take on a deep, rich flavor compared to their raw counterpart. Getting there takes 4 key components:
#1 HEAT – You need a ripping hot oven to roast well; we’re taking 400-450 F in most cases. Sometimes, if I think of it, I even pre-heat the pan prior to adding the veggies. Maximum browning!
#2 SIZE – Make the cut pieces as similar in size as possible so they all cook at generally the same pace; otherwise some will be burnt while you wait for the larger pieces to finish cooking.
#3 SPACE – each piece needs its own acreage on the pan, with with as much surface area touching the pan as possible. Otherwise, the moisture that the veggies give off will provide a steaming effect – a different and less delicious way to cook vegetables.
#4 OIL – You will need a light coating of oil on each piece; not dripping in oil, just a very light coating. I find 2-3 tablespoons of oil to be adequate for a big bowlful (~5-6 cups) of veggie pieces. What kind of oil? While it does have a lower smoke-point, I often use extra-virgin olive oil because that’s what I always have on hand. It works fine for my short roasting times, but there are better oils to use. You can read more about that from the experts.
Now, go put these veggie roasting techniques to practice with the below recipe and see how easy it can be. Then you’ll be a roasting fool, where no vegetable is safe from your scheming plans! , Won’t that be grand? 
Parmesan Roasted Cauliflower
Everyday cauliflower gets a little pick-me-up from parmesan, thyme, and garlic in this easy Parmesan Roasted Cauliflower recipe. Even your most discerning veggie eaters will love this savory treat!
Ingredients
- 1/2 head cauliflower ~5 cups of florets
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
Instructions
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Preheat the oven to 425 degrees Fahrenheit. Position a rack on the lowest level of the oven.
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Cut the cauliflower into florets. Rinse the florets and pat dry, removing as much moisture as possible. Slice each floret into 3 pieces by cutting down vertically through the top. They'll be about 1/4" thick. Add pieces to a large mixing bowl.
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Toss the florets with the olive oil. Sprinkle the thyme and garlic powder over the top and toss again. Arrange on an oiled baking sheet, cut sides down. Make sure the pieces are not overlapping. You want as much surface area of the cauliflower touching the baking sheet as possible for maximum browning.
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Put the cauliflower in the preheated oven on the lower-most rack. Roast for about 15 minutes, then turn each piece over and roast for another 10 minutes. The pieces should be at least fork tender by now. Remove the tray from the oven, sprinkle the cauliflower with the Parmesan and return to the oven for 5 additional minutes. Serve hot or at room temperature.
Recipe Notes
You want to roast these on the lower-most rack to ensure excellent browning (the heat comes from the bottom of the oven).
If you want to roast the whole head of cauliflower, you will need two baking sheets so you don’t crowd the pieces. You can either roast them in 2 batches (ie., 1 tray at a time), or, at the 15 minute mark, swap the trays so each tray gets a chance on the lower rack.
Don’t be tempted to just add the Parmesan when you add the oil and spices to make it easier. Parmesan burns quickly in a hot oven, so just add it for the final 5 minutes.
Yes! I love roasting veggies! Adding the Parm at the end is brilliant. 🙂
Yes, thank you – burnt Parm is yuck 🙁