by Olena

Roasted Garlic and Parmesan Cauliflower

by Olena

5 from 1 reviews


Really I can eat only so many cookies, cranberry orange bread and caramel popcorn. Even if it’s all healthy.

Besides being married to Alex for over 8 years (w.o.w), I’m married to my veggies. Lately, we ran out of my mom’s supply of organic and free venison (she kinda hunts), and been trying to eat more veggies.

Truth be told, it’s cheaper and healthier. Yep, I refuse to buy GMO corn and soy fed meat and it makes me feel better by saving a cow or two.


This week I explored cauliflower. Like Italians think everything tastes better with Parmesan cheese, if Ukrainians could make cake taste better by adding garlic, they would.

So, I married those two for this embarrassingly easy Roasted Cauliflower recipe.


My Facebook peeps convinced me I should roast the cauliflower. See, I did! And my 7 year old ate a few. He usually takes a bite, puts his thumb up, says “mmmm” and I know if he doesn’t look for it the next day, it means I can have it all.:) Great politician he will make. At least he ate a few. He just wouldn’t touch cooked peppers, zucchini and mushrooms. There is something about kids and cooked veggies, don’t you agree?!

Boy, was it quick and yummy. It really doesn’t get easier than chopping cauliflower head into florets. I barely even wash it. Do you? Then toss it with some olive oil, salt, pepper, garlic and cheese. And that garlic, once it’s roasted, I died. It becomes crunchy and a bit burnt. Have you ever tried roasted garlic?! OMG. I died again.

This Roasted Cauliflower is a great side dish. It’s quick enough for a weeknight dinner, yet delicious to add to any celebration’s menu.


Roasted Garlic & Parmesan Cauliflower

5 from 1 reviews

20 minute and 3 ingredient roasted cauliflower recipe. Tossed with some EVOO, garlic and fresh Parmigiano Reggiano. Then baked until crunchy.

  • Author:
  • Prep Time: 3 minutes
  • Cook Time: 20 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings 1x


  • 1 large head of cauliflower, cut into florets
  • 2 tbsp extra virgin olive oil
  • 7 medium garlic cloves, sliced (or to taste)
  • 1/4 cup Parmesan cheese, freshly grated or finely shredded
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. Preheat oven to 400 and line large baking sheet with parchment paper.
  2. In large mixing bowl, add all ingredients and stir gently with spatula to coat evenly. Transfer in a single layer onto prepared baking sheet and roast for 20 minutes or until soft to a touch with a fork. Then broil on High for a few minutes until a bit charred. Serve immediately while hot and crisp.

Store: Refrigerate covered for up to 1 day. Cauliflower will be soft the next day but still delicious.:)

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

17 comments on “Roasted Garlic and Parmesan Cauliflower

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  1. I love roasted veggies! My favorite is to chop a bowl of longer-cooking vegetables like potatoes, broccoli and carrots, and a separate bowl of green beans and squash. Add olive oil and mixes Italian herbs to each. Roast the first in a large pan for a 15-minute head start, add the second bowl, then finally top with mushrooms and tomatoes. Add a simple meat and you’ve got a wonderful dinner! I even keep large baggies of prepped veggies in the fridge so they’re easy to stick in the oven, and sometimes I just do them all on the grill in a perforated pan. Even people who think they don’t like vegetables LOVE these, especially when you include lots of sweet cherry tomatoes that pop in your mouth. Yummy!

    1. This is so interesting. I’m intrigued! So, when do you add meat and how long do you cook the second bowl with veggies? I want the detailed recipe please.:)

    1. Thank you, Laura! We all run out of recipe ideas sometimes.:) I know I should be adding variety to the sides. So here we go.

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