Parmesan Roasted Cauliflower 

We love cauliflower in our house and this is such an easy weeknight side dish.  It’s lightly browned, caramelized, and cheesy!

Toss the sliced cauliflower in butter.  Sprinkle with salt and pepper and arrange in a single layer on a baking sheet.

Place in a 400 degree oven for 20-30 minutes.

Remove from the oven and sprinkle with Parmesan cheese (I was obviously a little heavy handed with my cheese measurements!).

Add the chopped parsley to the cauliflower and roast it in the oven again for about 5-10 minutes or until the cheese melts and it forms a light brown crust.

Remove from the oven and serve it immediately.


1 head cauliflower; cut into florets
2 tablespoons melted butter
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese
1 teaspoon chopped parsley leaves


Toss the sliced cauliflower with the butter. Season with salt and black pepper. Place the cauliflower in a single layer on a baking sheet.  Roast until almost tender about 20-30 minutes. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower.  Roast again until the cheese melts and slightly crusty, about 5-10 minutes. Remove from oven and serve immediately.

Recipe adapted from: Bon Appetit

Related Recipes:

Roasted Lemon Parmesan Asparagus

Roasted Cauliflower and Mushroom Quinoa

Grilled Cauliflower “Steaks”

Roasted Cauliflower & Mushroom Quinoa


I absolutely love this warm quinoa salad! It includes so many of my favorite foods: roasted cauliflower and mushrooms, quinoa, pine nuts, and feta…all combined with an easy balsamic vinaigrette. It’s hearty, healthy and so simple to make for a weeknight dinner.

Let’s get started!

Chop the cauliflower into florets.

Quarter the mushrooms.  I used baby bellas.

Toss the cauliflower and mushrooms in the olive oil, salt, pepper, and thyme.  Spread into a single layer on a baking sheet.

Roast in a 400 degree oven for 20-30 minutes mixing halfway through.

While the vegetables are roasting, cook the quinoa.  Start by rinsing 1 cup on quinoa.

I used a red quinoa, but any type will do.

Add 1 3/4 cup vegetable broth and bring to a boil.  Reduce the heat, cover, and simmer for 15-20 minutes until the broth is absorbed.  Then let sit for 5 minutes covered.

Next assemble the vinaigrette.

Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.

Now all that’s left is assembly!

Add the roasted vegetables, toasted pine nuts, and feta to the quinoa.

Drizzle with the balsamic vinaigrette…

And gently mix.

Garnish with some thyme and enjoy!!


1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 3/4 cups water or broth (I used vegetable broth)
1/3 cup pine nuts, toasted
1/4 cup goat, feta or blue cheese, crumbled (I used feta)
1/4 cup balsamic vinaigrette (recipe below)
1/2 teaspoon thyme, chopped

Balsamic Vinaigrette:

2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey
1/2 garlic clove; minced
1/4 teaspoon salt
1/4 teaspoon pepper


Toss the cauliflower and mushrooms in the olive oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.

Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.

Mix everything, garnish with thyme, and enjoy.



Recipe adapted from: Closet Cooking