Roasted Cauliflower with Parmesan is a delicious side dish the whole family will enjoy, and I’ve updated this recipe with a new trick that makes this favorite side dish even better! And this tasty roasted cauliflower is low-carb, Keto, low-glycemic, gluten-free, and low-glycemic! You could make this for the South Beach Diet as well, but you might want to use less oil and Parmesan if you’re strictly following South Beach.
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For a few years now I’ve been completely infatuated with roasting vegetables. I’ve made classics like Roasted Asparagus, Roasted Brussels Sprouts, Roasted Butternut Squash, and Roasted Green Beans, and a few unusual ones like Roasted Vidalia Onions, Roasted Radishes, and Roasted Zucchini! And all through those years of roasting vegetables, this recipe for Roasted Cauliflower with Parmesan is one that I’ve made over and over.
I thought I’d about covered the roasted cauliflower possibilities, so it surprised me recently when a failed cooking experiment with the Air Fryer led to a new variation of this Roasted Cauliflower with Parmesan recipe. And the new version was such a winner that I decided I had to revise this long-time favorite. Jake and I tried roasting cauliflower in the Air Fryer and then tossing it with Parmesan, and decided it was definitely not a method we preferred. But we had the roasted cauliflower that we’d tossed with Parmesan and the oven was hot from another recipe, so we put the cauliflower into a big casserole dish and put it in the oven, just to melt the cheese a bit before we ate it.
And WOW! The melted cheese in the very hot oven formed a crispy Parmesan crust on the bottom of the dish. Then I remembered this old recipe for Roasted Cauliflower with Parmesan and realized we could update the method and make it even more of a wow, and that’s how this new-and-improved way of making this dish was born!
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