Crispy Roasted Cauliflower with Cheddar & Parmesan

4.25 from 20 votes

Crispy Roasted Cauliflower with Cheddar & Parmesan

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!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: International

Servings: people

Calories: 592kcal

Author: Genevieve Morrison

Equipment

large mixing bowl and spoon
foil-lined baking sheet
cutting board
sharp knife
cheese grater

Ingredients

1
large
cauliflower
6
tbsp. olive oil
1
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.

Notes

Note: Do not add salt! There will be enough salt in the Old Bay seasoning and in the cheese to make it salty.

Nutrition