Roasted Cauliflower With Crispy Parmesan

Sounds great and will try this. However, I have noticed that any time a recipe calls for roasting vegetables, the instructions call for tossing the vegetables with oil on the sheet pan. It is so much easier and more effective to do this in a bowl first, with oil and seasonings, then place on the sheet pan. They are much more evenly coated and less oil mess on the pan.

You could add a small amount of freshly grated lemon peel for brightness.

Best when topped with fresh Italian flat-leaf parsley after taking it out of the oven but before it cools. Adds a wonderful dimension of flavor.

When I was a child, the friends grandparents had a cook who made this dish. She ground up breadcrumbs and parsley with the cheese. I remember this dish since I was 12 years old and I have made it many times since.

When you bake, and not broil, the bottom rack is the hottest

I basically did this (on my own) last night, adding some carrot chunks to the cauliflower and served over bowtie pasta. Delish & satisfying!

The key to roasting (as I learned here) is a delicate splash of cider vinegar. Not enough that you can taste it, but just enough to brighten the natural flavor. Really elevates any roasted vegetable.

Has anyone tried making this recipe with an air fryer? Tips for suggested time and temp are welcome. Thank you!

For those asking what to serve…if you eat fish, a beautiful piece of roasted salmon and sautéed greens. If strictly vegetarian, the sautéed greens with balsamic roasted portobello mushrooms or a tricolor quinoa studded with colorful vegetables and pistachios.

Yum. Followed recipe almost exactly, added a pinch of red pepper flakes with salt/pepper/evoo. My oven has hot spots so rotated pan at halfway of first roast. Watched carefully after adding parm at second roast. Garnished with chopped Italian parsely, thought it needed just a bit of acid so hit it with a bit of lemon zest. Perfect!!! We love cauliflower sides with sautéed pork chops and an herb sauce or chimichurri, any roasted chicken, or a pasta with pesto and lots of greens.

I wish there were a video on how you cut your cauliflower. Do you just slice it in half and then pull of the florets, or do you continue to slice the whole cauliflower head?

I need more calcium for osteoporosis and I just found out that Parmesan is HIGH in calcium! This is a real winner!

OMG that was absolutely delicious! We loved it so much and ate every little bit! I made it exactly as written except I used Pecorino instead of Parmesan. Oh man I could put that in a bowl and have just that for dinner! We get a CSA and Cauliflower is often in our box. We will be eating it this way a lot! Thank you so much for this recipe!

This sheet pan cauliflower recipe recommends shaving the Parm. It adheres very well to flat and curved surfaces. https://cooking.nytimes.com/recipes/1021536-roasted-cauliflower-with-pancetta-olives-and-crisp-parmesan

I love roasted cauliflower and am dying to try this. My problem is that I never know what to serve it with. It seems that I always end up with all-white/tan meals, like chicken, rice, cauliflower. Green salad, of course, but I'd like to see what others serve it with.