Roasted cauliflower with crispy, sharp white cheddar and freshly grated parmesan is one of my favorite side dishes for cozy, Autumn dinner parties and Thanksgiving!
With only 7 ingredients, this recipe is perfectly Keto, gluten-free, incredibly low-carb, and takes only 30 minutes to make!
Seasoned with a little Old Bay, chili pepper and a little fresh pepper, you’ll be amazed how excitingly flavorful roasted cauliflower can be!
I made this cauliflower for my Lovely Lady’s Supper Club dinner party in October, with a mix of yellow and purple cauliflower that I found at my local Farmer’s Market. My lady friends and I all contributed to the dinner and laughed all night! I also made an Autumn crudités and bruschetta with charred cherry tomatoes and roasted garlic!
How to Make This Cauliflower Recipe – Step by Step
1. Preheat oven to 450 F. (230 C.) and pull florets from the cauliflower head. Slice big ones in half.
2. Add cauliflower to a large mixing bowl with 6 tbsp. of olive oil, and stir to thoroughly coat.
3. Sprinkle florets with ½ tsp. of Old Bay seasoning, ¼th tsp. of chili pepper, and a nice sprinkle of fresh pepper, toss, then sprinkle seasoning again in the same amounts to ensure all florets have been evenly coated.
4. Pour the cauliflower onto a foil-lined baking sheet and make sure they’re all touching the foil, and not piled on top of each other. Turn any sliced florets so the flat side is on the foil. They’ll roast in a much tastier way. Bake on the top rack for 15 minutes.
5. While the cauliflower bakes, grate 8 oz. of sharp white cheddar cheese and 4 oz. of parmesan cheese.
6. Remove the almost-roasted cauliflower, and sprinkle florets with cheese, covering them evenly. Place cauliflower back in the oven on the top rack, and bake for 7-10 more minutes, until cheese is crispy.
7. Use a spatula to scrape all that wonderful, crispy cheese from the pan as you pour cauliflower into a bowl, and serve.
Common Questions
First, keep in mind, it has the best tenderness and crispiness when fresh out of the oven, and reheating it will make it more soft and tender. It will still be delicious, just more “done” and less crispy. Simply spread cauliflower on a foil-lined baking sheet and bake at 450 F. (230 C.) for 7-10 minutes. Don’t microwave, or it will turn to mush.
It will stay delicious for about a week and can be reheated with the instructions above.
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More Delicious Side Dish Inspiration
Crispy Roasted Cauliflower with Cheddar & Parmesan
Equipment
- large mixing bowl and spoon
- foil-lined baking sheet
- cutting board
- sharp knife
- cheese grater
Ingredients
1
largecauliflower
6
tbsp. olive oil1
tsp.Old Bay seasoning
½
tsp.chili pepper
Fresh ground pepper
– a nice sprinkle
8
oz.sharp white cheddar cheese
– grated
4
oz.parmesan
– grated
Instructions
- Preheat oven to 450 F. (230 C.) and pull florets from the cauliflower head. Slice big ones in half.
- Add cauliflower to a large mixing bowl with 6 tbsp. of olive oil, and stir to throughly coat.
- Sprinkle florets with ½ tsp. of Old Bay seasoning, ¼th tsp. of chili pepper and a nice sprinkle of fresh pepper, toss, then sprinkle seasoning again in the same amounts to ensure all florets have been evenly coated.
- Pour the cauliflower onto a foil-lined baking sheet and make sure they’re all touching the foil, and not piled on top of each other. Turn any sliced florets so the flat side is on the foil. They’ll roast in a much tastier way. Bake on the top rack for 15 minutes.
- While the cauliflower bakes, grate 8 oz. of sharp white cheddar cheese and 4 oz. of parmesan cheese.
- Remove the almost-roasted cauliflower, and sprinkle florets with cheese, covering them evenly. Place cauliflower back in the oven on the top rack, and bake for 7-10 more minutes, until cheese is crispy.
- Use a spatula to scrape all that wonderful, crispy cheese from the pan as you pour cauliflower into a bowl, and serve.
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