My Italian Roasted Cauliflower is a quick, flavorful vegetable side made with a fresh cauliflower head, garlic cloves, and parmesan cheese.

Italian roasted cauliflower is a simple, flavorful side dish made by tossing cauliflower florets with olive oil, garlic, Italian seasoning or spices like sweet paprika and red pepper flakes, then roasting at high temperatures until golden brown with crispy edges.
Looking for more roasted veggie recipes? Try my Roasted Baby Broccoli. Try this as a side with Beef Stew, Chicken Breast Stuffed with Stuffing or Italian Turkey Meatloaf.
👩🏼🍳 Chef's Tips
- For the crispiest edges, make sure the cauliflower is completely dry before tossing with oil and seasonings. The moisture can cause steaming instead of roasting. Use a paper towel to pat the florets dry after washing before roasting.
📋 Recipe
Italian Roasted Cauliflower
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Equipment
- Baking sheet (half-sheet pan)
- Parchment paper or foil
- Large mixing bowl
- Tongs or spatula
Ingredients
- 1 large head cauliflower washed, trimmed, and cut into bite-size florets
- ¼ cup extra virgin olive oil
- 4 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon chili flakes optional, to taste
- ½ cup Pecorino Romano or Parmigiano Reggiano cheese, grated
- 1 tablespoon freshly squeezed lemon juice optional
- Additional grated cheese and chopped fresh Italian parsley for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 425ºF (220ºC). Place a baking sheet in the oven while it preheats—this helps the cauliflower develop crispy, caramelized edges.
- Prepare the pan: Once hot, carefully remove the baking sheet and line it with parchment paper or foil.
- Toss the cauliflower: In a large mixing bowl, combine cauliflower florets with olive oil, minced garlic, salt, pepper, paprika, and chili flakes (if using). Toss until all the florets are evenly coated.
- Arrange on the pan: Spread the cauliflower on the hot baking sheet in a single layer, flat sides down when possible. Leave space between pieces to help them roast, not steam.
- Roast: Bake for 25–30 minutes, without stirring, until the cauliflower is fork-tender with deep golden, crispy edges.
- Add cheese: In the last 5 minutes of roasting, sprinkle the grated cheese over the cauliflower and return to the oven to finish.
- Finish and serve: Remove from the oven. Drizzle with lemon juice and top with parsley and more cheese if desired. Serve hot and enjoy!
Notes
- Using a hot pan helps jumpstart caramelization—don't skip it!
- For best texture, make sure the florets are spaced out and not overlapping.
💭 Recipe FAQs
Yes! You can roast the cauliflower up to a day in advance. Store it in an airtight container in the fridge, then reheat on a parchment paper–lined baking pan at 400ºF until warmed through and crispy again. It's just as delicious the next day!
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Alexis C.
The best and simplest roasted cauliflower recipe we've found yet!
Meghan Birnbaum
I'm so glad you love it!