I have to admit, this Crispy Parmesan Roasted Cauliflower is one of my favorite ways to eat veggies. Even if you’re not usually a fan of cauliflower, this recipe might just change your mind! It’s got that perfect balance of crispy edges, cheesy flavor, and a touch of smokiness from the paprika. Last time I made it, my family practically inhaled it right off the baking sheet. No leftovers in sight!

Why You’ll Love This Recipe

Easy and Fast: It takes just a few simple ingredients and less than 30 minutes to get these delicious bites on the table.
Crispy and Cheesy: The cauliflower gets golden and crispy on the outside with a cheesy coating that’s irresistible.
Perfect for Any Meal: Whether it’s a snack or a side dish, this cauliflower is always a winner.

Ingredients

Cauliflower Florets: 3-4 cups, washed and dried. Fresh is best to get those crispy edges.
Parmesan Cheese: ½ cup grated for that savory, cheesy finish.
Paprika: 1 teaspoon, for a touch of smokiness and color.
Black Pepper: ¼ teaspoon for a bit of bite.
Butter: 2 tablespoons, melted to help everything stick and add flavor.

Variations

Add Spice: If you like a bit of heat, sprinkle in some chili flakes or cayenne pepper.
Herbs Galore: Throw in some dried Italian herbs or fresh parsley if you’re feeling fancy.
Cheese Swap: Try using sharp cheddar or even Asiago if you want to mix things up.

How to Make the Recipe

1. Preheat the Oven

Start by preheating your oven to 425°F (220°C). A hot oven is what’s going to give your cauliflower those crispy, golden edges we all love.

2. Toss the Cauliflower

In a large bowl, toss the cauliflower florets with the melted butter. Make sure each piece is well coated. I like to give them an extra toss just to be sure, or even brush the butter on with a silicone brush to get every nook and cranny.

3. Add the Seasoning

Now for the fun part! Mix the Parmesan cheese, paprika, and black pepper in a small bowl. Sprinkle this cheesy mixture over the cauliflower and toss again to coat everything evenly. You want all those little florets to be covered in cheesy goodness.

4. Spread on the Baking Sheet

Spread the cauliflower out in a single layer on a baking sheet lined with parchment paper. Don’t overcrowd the pan—give those florets some space so they roast properly instead of steaming.

5. Bake

Pop the baking sheet in the oven and bake for 20 minutes, or until the cauliflower is golden brown and crispy around the edges. The smell alone will have everyone asking when dinner’s ready!

6. Serve Hot

Serve these straight from the oven, while they’re still nice and crispy. Honestly, I usually end up snacking on a few before they even make it to the table!

Air Fryer Instructions

1. Preheat the Air Fryer

Preheat your air fryer to 390°F for about 3 minutes.

2. Cook the Cauliflower

Place the cauliflower in a single layer in the air fryer basket. Lightly spray with olive oil to help them crisp up. Cook for about 20 minutes, shaking the basket halfway through to ensure even cooking.

How to Serve

Perfect Side Dish: These go great with anything from grilled chicken to steak. My go-to is serving them alongside a roasted chicken for an easy dinner.
Snack Time: They’re also perfect for snacking! Sometimes I just munch on them straight off the pan.
Add to a Salad: Throw the roasted cauliflower into a salad for some extra crunch and flavor.

Make Ahead

Fridge: If you have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 3 days. Just pop them back in the oven or air fryer to reheat and get crispy again.
Prep Ahead: You can toss the cauliflower with the butter and seasoning earlier in the day, then just bake when you’re ready.

FAQs

Can I use frozen cauliflower?
Yes, but make sure to thaw and pat it dry really well. Too much moisture will prevent them from getting crispy.

Do I have to use Parmesan?
Nope! You can swap it out for another hard cheese like Pecorino or even nutritional yeast for a dairy-free option.

Why isn’t my cauliflower crispy?
Make sure the cauliflower is dry before tossing with butter, and don’t overcrowd the baking sheet. You want plenty of space between the florets so they roast, not steam.

This Crispy Parmesan Roasted Cauliflower is so good, it might just convert the veggie haters in your life. Whether you’re making it for a weeknight dinner or just as a snack, I guarantee these will fly off the plate!